Taftoon - Persian Wholemeal Flat Bread

Sue Lau's Note:

Also called Nane Lavash.

• Total Time: 36 mins
• Prep Time: 30 mins
• Cook Time: 6 mins

Ingredients:

Yield: 6 rounds

• 1 cup all-purpose flour
• 3 cups whole wheat flour
• 1 envelope active dry yeast
• 2 ½ cups water
• 1 ½ teaspoons salt
• oil (for handling dough)

Directions:

1. Sift the flours into a large mixing bowl.
2. Dissolve the yeast in 1/4 cup of the warm water; add 1 1/2 cups of the remaining water and the salt.
3. Pour the yeast mixture into the center of the flour and gradually work in.
4. Beat with your hands for 20-30 minutes, or use the dough hook on an electric mixer and beat for 20 minutes, gradually adding in as much of the remaining 3/4 cup water as the dough will take (as the dough is beaten it will be able to take a little more water).
5. Preheat oven to high (around 450 degrees F or more), and place a griddle on the center shelf to preheat for 10-15 minutes; when hot, lightly oil with a small cloth dipped in oil.
6. Turn the dough out onto an oiled board (no need to proof the dough); oil your hands and divide the dough into 6 parts, rolling each piece into a ball.
7. Roll out each ball as thinly as possible with an oiled rolling pin and prick all over with a fork or pinwheel, in 3-4 vertical lines across the surface.
8. Take the round of dough and stretch it a little across the backs of your hands, and place dough on the smooth side of a cushion or pad.
9. Pull the rack out where the heated griddle is on, and turn the cushion over and press down onto it.
10. Close the oven and cook 1 minute, then pat down dough to prevent bread from puffing up.
11. Bake until surface is bubbly (about 3 minutes), then turn bread over and cook 2 minutes more.
12. Remove bread from oven and wrap in a towel.
13. Allow oven temperature to reheat before starting another.
14. Do not allow rolled dough to rest before baking; prepare just before putting in oven.

Reviews

[bubajoon]

excellent recipe, for oven cooking try this: place an unglazed ceramic floor tile size 18."18" on the oven rack as you preheat the oven . lay your falt taftoon or pita bread directly on it for 5 or 6 min @ 450`F.( up to 4 bread at the time).bread cooks evenly and peels of with no truble .

[pattikay in L.A.]

Simple and delicious. I used about half whole wheat, half white flour. I buttered each piece as it came out of the oven before wrapping them in the towel. Served it with Ground Lamb and Lentil Chili. Thanks for posting!

[Nassim]

The recipe is great. I made the bread and it was so delicious. The second time I used 4 cups unbleached flour and also, let the dough rest for 3 hours. The result was awesome. I'll post its pictures soon.