Taboon bread is a staple Palestinian flatbread traditionally baked in a clay oven (taboon) over hot stones. It has a distinctive dimpled texture and is slightly thicker and chewier than pita. It is essential for dishes like Musakhan.
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Dissolve the sugar and active_dry_yeast in the warm_water and verify it foams after 5 minutes
Mix the bread_flour, whole_wheat_flour, and salt in a large bowl
Add the yeast water and olive_oil to the flour mixture and for 10 minutes until you have a smooth but sticky dough
Transfer the dough to an oiled bowl, cover, and let it rise in a warm spot for 60 minutes
Preheat oven to 500°F (260°C) with a layer of clean river_stones on a baking sheet (or use a pizza stone)
Divide the dough into 6 pieces and shape them into balls on a floured surface
Rest the dough balls for 10 minutes covered with a cloth to relax the gluten
Flatten each ball by hand into a thick round, creating deep dimples with your fingertips
Carefully place the dough directly onto the hot stones (or baking stone) in the oven
Bake for 3 minutes, flip deeply brown spots appear and the bread puffs slightly
