A thick, dimpled flatbread baked on hot pebbles in a traditional taboon clay oven, creating a distinctive bubbly, charred surface. This ancient bread is the foundation of Jordanian meals, torn by hand to scoop food.
Ingredients
4 cups whole wheat flour
1 cup all-purpose flour
1.5 tsp instant yeast
1 tsp sugar
2 tsp salt
2 tbsp olive oil
1.5 cups warm water
Flour for dusting
Instructions
1Combine both flours, yeast, sugar, and salt in a large bowl. Add olive oil and warm water, mixing until a shaggy dough forms.
2Knead the dough on a floured surface for 10 minutes until smooth, elastic, and slightly tacky. The dough should spring back when poked.
3Place in an oiled bowl, cover with a damp cloth, and let rise for 45 minutes until doubled in size.
4Divide dough into 6 equal balls. Roll each into a round disc about 20cm wide and 1cm thick. Let rest 10 minutes.
5Place a baking stone or inverted heavy baking sheet in the oven and preheat to the highest setting, at least 250C, for 30 minutes.
6Transfer dough rounds onto the hot stone and bake for 5-7 minutes until puffed, bubbly, and lightly charred on the bottom. Wrap in cloth to keep warm.
Did You Know?
The pebble-dimpled surface of taboon bread is not just decorative — the indentations create pockets that trap olive oil and stew juices perfectly.