Taboon bread is a traditional Jordanian bread made by flattening yeasted dough and pressing fingerprints into the surface before baking it on a hot stone. A long rise gives it a light, airy texture. Made with olive oil instead of butter, it can be sliced and frozen.
Mix the flour with the yeast and salt. Add the warm water and olive oil, then knead until smooth.
Cover the dough and let it rise in a warm place for 60 minutes, until doubled in size.
Shape the dough into a flat loaf and press your fingertips into the surface repeatedly.
Bake the loaf on a preheated baking stone until golden and the surface dimples are pronounced.
Preheat the baking stone for at least 30 minutes before placing the dough on it; a stone that is not hot enough will harden the bottom of the bread. Contains gluten (flour).
Fırın taşını tam 30 dakika önceden ısıttım, altı hiç sertleşmedi ve gözenekli dokusu gerçekten çok güzel çıktı.
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