Levantine cuisine · Dough, Pasta & Rice

Khubz Taboun

Rustic flatbread with a dimpled surface, baked in a very hot oven on pebbles and heavily blistered outside.

Ingredients · for 6 servings

• 400 g flour
• 100 g whole wheat flour
• 1 packet dry yeast (7 g)
• 1 tsp sugar
• 320 ml lukewarm water
• 3 tbsp olive oil
• 2 tsp salt
• 1 tbsp sesame seeds

Instructions

1. Dissolve the yeast and sugar in the lukewarm water and let stand for 10 min. until a good foam has formed on top.
2. Mix both flours with the salt, add the yeast liquid and 2 tbsp olive oil, and knead for 10 min. into a soft dough; let rise, covered, for 60 min.
3. Preheat a layer of clean pebbles or a baking steel on the oven rack at 260°C for at least 30 min. so the heat is stored.
4. Divide the dough into six pieces, shape into balls and press each with your fingertips into an 18 cm round – don't smooth out the characteristic dimples.
5. Brush the rounds with the remaining olive oil, sprinkle with sesame seeds and place directly on the hot stones; bake for 6–8 min. until puffed and marked with dark spots.
6. Let the breads steam off briefly on a rack and serve them still warm, torn into pieces, with yogurt and oil.