Taba Nan is a big round leavened flatbread. They have a raised edge and are decorated on the central dough. Traditionally they where cooked in a dung fire.
The dough is very wet. I let it rise for 2 hours but you could leave it for up to 8 or 9. I intend to experiment with a long fermentation version sometime in the future.
- 3 cups All purpose Flour
- 1.5 cups Luke warm water
- 0.5 cups Milk or Yogurt
- 1 tsp Active Yeast
- 1 tsp Sugar
- 1 tsp Salt
- 1 tbsp Olive oil
- Mix the sugar, water and yeast and let it activate
- Add the yeast mixture to the flour, milk/yogurt, salt and olive oil
- Mix well, kneed for 5 minutes and let sit to rise under a damp towel for 2 hours.
- After 2 hours, remove the dough and separate into 3 or 4 balls of dough. Cover with the damp towel and let it rise again for 15 minutes.
- Place a ball of dough onto some baking paper. Punch down the dough, create a depression in the middle.
- Decorate your dough. Place into a dutch oven and bake covered in a 190 degree Celsius oven for 15 minutes and uncovered for another 15 minutes.