Bread Story
This is bread with history baked into every bite. Taboon bread has been made across Jordan for generations. Traditionally baked on hot stones, it's soft, slightly chewy, beautifully blistered and perfect for wrapping grilled meats or mopping up rich stews. The air fryer gives it the same lightly charred finish without needing a stone oven.
You’ll Need
Makes 6 flatbreads
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
320ml warm water
2 tbsp extra virgin olive oil
To Finish
Olive oil for brushing
Light dusting of flour
Optional but Dangerous
Chicken shawarma
Lamb kebabs
Garlic yoghurt
Hummus
Baba ganoush
Fresh parsley
Method
Combine the flour, yeast, sugar and sea salt in a large mixing bowl.
Add the warm water and olive oil, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth, elastic and slightly springy.
Cover and leave to rise for around 1 hour, or until doubled in size.
Divide the dough into six equal portions.
Roll each portion into an oval approximately 20cm long and about 5mm thick.
Leave to rest for 15–20 minutes under a clean tea towel.
Preheat the air fryer to 200°C.
Air fry each bread for 3–5 minutes, turning halfway through, until puffed with golden blistered patches and
lightly charred edges.
Brush lightly with olive oil while still warm.
Stack under a clean tea towel until ready to serve to keep the breads beautifully soft.