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7 cups unbleached wheat flour
2 tablespoons plain yogurt
1/2 tablespoon salt
3 1/2 cups warm water (approximately)
For Activating the Yeast:
1/2 cup warm water
1/2 oz active yeast
1/2 tablespoon sugar

Preparation

1
In a bowl, mix ½ cup of warm water with ½ tablespoon of sugar and add half an ounce of active yeast. Set it aside to activate.
2
In another bowl, sift together the unbleached wheat flour, salt, and yogurt. When the yeast mixture is ready, add it to the flour mixture. Slowly add a half cup of water at a time, and either knead the dough by hand or use a standing mixer with a hook attachment. Knead the dough for at least 15 minutes by hand or 5 minutes with the standing mixer until it comes together and is soft but not sticky
3
Place the dough in a covered bowl and keep it in a warm place until it doubles in size, which usually takes about 45 minutes. If you're using a stone tray, place it in the oven on the medium shelf. Preheat your oven to its highest temperature (e.g., 500°F). After the dough has doubled in size, knead it again for a couple of minutes and cover it for an additional 15 minutes.
4
Divide the dough into 8 equal pieces. Switch your oven to broil on high. On a floured surface, flatten each dough piece into a round shape
5
Slightly wet your hands and the bottom of each dough piece before placing it onto the hot stone. Wait for about one minute until it caramelizes in color, then flip it to the other side for 30 seconds. Remove it and place it on a clean kitchen towel.
6
Repeat the baking process one piece at a time. Enjoy your Taboon bread!

Recipe Tips & Suggestions

How to freeze the taboon bread? 

To freeze the taboon, lay parchment paper between each one. It is easier to remove when unfreezing! Once they reach room temperature, could you place them in the freezer? If Ziploc bags are too small, wrap them with parchment paper, then use a few layers of plastic until they are fully protected. 

When serving taboon bread, it's common to tear off pieces and use them to scoop up the other dishes or to use them as a wrap to hold fillings. That is the fun part about eating with your hands.