Critical Moments
- •Keeping dough soft (don't add too much flour)
- •Full rise for tender texture
- •Proper dimpling technique (halfway through dough)
- •Hot oven with preheated stone
- •Not overbaking (should remain soft)
Mix the wet ingredients
In a small bowl, combine the warm milk, yogurt, water, oil, and egg (if using). Whisk until the yogurt is fully incorporated and the mixture is smooth.
Mix the wet ingredients
In a small bowl, combine the warm milk, yogurt, water, oil, and egg (if using). Whisk until the yogurt is fully incorporated and the mixture is smooth.
Make the dough
In a large bowl or stand mixer, combine the flour, yeast, salt, and sugar. Add the wet ingredients and mix until a shaggy dough forms. Knead for 8-10 minutes by hand or 5-6 minutes in a stand mixer until smooth, soft, and slightly tacky. The dough should be softer than typical bread dough.
Critical Step
The milk and yogurt create a softer dough than water-based breads. Don't add too much flour—the softness is intentional and creates taftoon's tender texture.
Make the dough
In a large bowl or stand mixer, combine the flour, yeast, salt, and sugar. Add the wet ingredients and mix until a shaggy dough forms. Knead for 8-10 minutes by hand or 5-6 minutes in a stand mixer until smooth, soft, and slightly tacky. The dough should be softer than typical bread dough.
Critical Step
The milk and yogurt create a softer dough than water-based breads. Don't add too much flour—the softness is intentional and creates taftoon's tender texture.
First rise
Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let rise in a warm place for 1-1.5 hours until doubled in size.
First rise
Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let rise in a warm place for 1-1.5 hours until doubled in size.
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack. Preheat oven to 230°C (450°F) for at least 30 minutes. The surface must be very hot.
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack. Preheat oven to 230°C (450°F) for at least 30 minutes. The surface must be very hot.
Divide and shape
Turn the risen dough onto a lightly floured surface. Divide into 6 equal pieces (about 140g each). Shape each piece into a smooth ball. Cover with a towel and let rest for 10 minutes.
Divide and shape
Turn the risen dough onto a lightly floured surface. Divide into 6 equal pieces (about 140g each). Shape each piece into a smooth ball. Cover with a towel and let rest for 10 minutes.
Roll and dimple
Working with one ball at a time, roll into an oval or round about 20-22cm across and 5-8mm thick—thicker than lavash but thinner than barbari. Using your fingertips (all five fingers together), press rows of dimples across the entire surface, creating the characteristic pattern. The dimples should indent the dough about halfway through.
Critical Step
The dimpled pattern is taftoon's signature. Beyond aesthetics, it prevents the bread from puffing into a balloon and ensures even cooking. The dimples also create texture variation.
Roll and dimple
Working with one ball at a time, roll into an oval or round about 20-22cm across and 5-8mm thick—thicker than lavash but thinner than barbari. Using your fingertips (all five fingers together), press rows of dimples across the entire surface, creating the characteristic pattern. The dimples should indent the dough about halfway through.
Critical Step
The dimpled pattern is taftoon's signature. Beyond aesthetics, it prevents the bread from puffing into a balloon and ensures even cooking. The dimples also create texture variation.
Add toppings
Brush the dimpled surface with melted butter. Sprinkle with sesame seeds, nigella seeds, and/or poppy seeds as desired. The butter helps the seeds adhere and adds richness.
Add toppings
Brush the dimpled surface with melted butter. Sprinkle with sesame seeds, nigella seeds, and/or poppy seeds as desired. The butter helps the seeds adhere and adds richness.
Bake
Carefully transfer the shaped taftoon (on parchment paper if easier) to the hot pizza stone. Bake for 8-10 minutes until puffed between the dimples, golden on top, and the bottom is lightly browned. The dimples should remain visible.
Critical Step
Proper baking creates a soft but set bread with the characteristic puffed-dimpled appearance. Underbaking leaves raw dough; overbaking dries out the soft crumb.
Bake
Carefully transfer the shaped taftoon (on parchment paper if easier) to the hot pizza stone. Bake for 8-10 minutes until puffed between the dimples, golden on top, and the bottom is lightly browned. The dimples should remain visible.
Critical Step
Proper baking creates a soft but set bread with the characteristic puffed-dimpled appearance. Underbaking leaves raw dough; overbaking dries out the soft crumb.
Brush and serve
Remove from oven and immediately brush with more melted butter if desired for an extra-soft crust. Transfer to a towel-lined basket or plate. Serve warm—taftoon is best fresh. Continue baking remaining breads.
Brush and serve
Remove from oven and immediately brush with more melted butter if desired for an extra-soft crust. Transfer to a towel-lined basket or plate. Serve warm—taftoon is best fresh. Continue baking remaining breads.
Resting Required
75 min - Dough must double for proper texture; rest after dividing for easier shaping
