Taboon Bread

Method

Mix flour, salt and yeast in a large bowl, then gradually add warm water and olive oil whilst stirring until a shaggy dough forms. Knead on a floured surface for 10 minutes until smooth and elastic, then place in an oiled bowl, cover and leave to rise for 2 hours until doubled. Divide dough into 4 equal pieces and shape into balls, then flatten into thick discs about 1cm thick. Place on a preheated baking tray or directly into a very hot oven (240C) and bake for 8-10 minutes until puffed and lightly charred. The bread should develop large air pockets characteristic of traditional taboon bread baked in a clay oven.