TABOON

Ingredients:

- 5 cups flour , sifted
- 1 tablespoon salt
- 2 teaspoons active dry yeast
- 3 tablespoons olive oil
- 1 cup water (more or less), lukewarm at 97 F (36 C)

Equipment
- Stand mixer
- Pizza stone

Preparation:

- Add the flour in the bowl of a stand mixer.
- Dig a well in the center of the flour and add the yeast in the center of this well.
- Pour half the water over the yeast and let stand for 10 minutes.
- Add the olive oil, and, while kneading on low to medium speed, gently whisk in the remaining water.
- Add the salt and knead for 10 minutes on medium speed until a soft and smooth dough forms.
- Cover the dough with a cloth, and let it rise in a warm place, away from drafts, for 1 hour.
- Place the dough on a lightly floured work surface and knead it for 3 minutes, pressing it against the work surface.
- Cover the dough again with a cloth and let it rise for 20 minutes in a warm place, away from drafts.
- Preheat the oven to 390 F (200°C), place a pizza stone in it, and heat for at least 20 minutes.
- Divide the dough into 12 equal pieces and roll them out.
- On a lightly floured work surface, roll out each dough into a round loaf about 10 inches (25 cm) in diameter and about ¼ inch (7 mm) thick.
- Place each loaf on the hot stone and bake for about 4 minutes per side until puffed.
- Remove from the oven and let cool on a rack.
- Repeat the operation until all the dough pieces are used up.

OPTIONAL
- For a smoky and slightly burnt effect, using tongs, place the baked bread over an open flame for just a few seconds on each side.

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Nutrition Values:

Amount Per Serving
Calories 227 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 584mg25%
Potassium 75mg2%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Calcium 8mg1%
Iron 2mg11%