Taboon bread is a traditional Jordanian flatbread made by pressing fingertip dimples into yeasted dough and baking it on a hot stone surface. Letting the dough proof for a long time is what gives the bread its airy, porous texture. With olive oil rather than butter, it stays lighter and can be frozen in slices.
Mix the flour with the yeast and salt, then add the warm water and olive oil and knead until smooth.
Cover the dough and let it proof somewhere warm for 60 minutes until doubled in size.
Press the dough into a flat loaf and dimple the surface repeatedly with your fingertips.
Bake the loaf on the preheated baking stone until golden with clearly visible dimples.
Preheat the baking stone for at least 30 minutes before adding the dough; an underwarmed stone toughens the base of the bread. Allergens: contains gluten (flour).
Adding a pinch of nigella seed to the dough gives it the light earthy aroma typical of Jordanian breads.
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