Thursday, February 09, 2017
Taboon - one kind of flat bread
Have just been in Oz visiting family with the bonus of basking in a little sunshine in the midst of this bleak winter. My parents live in relaxed beachside suburbia on the coast south of Sydney close enough to the surf to hear the waves pounding sand and high enough up to whale watch from the kitchen window whenever the pods migrate. To add to the idyl they are both keen and experienced gardeners and despite (because of?) the salt air they have a beautiful collection of many hued roses at the front and a most magnificent herb garden in a raised bed at the back. As someone who can kill rosemary just by looking at it, I am seriously jealous.
My mother recently planted out half a dozen aubergine seedlings - needless to say they all grow strong and healthy and within a few weeks have set dozens of flowers and the first beautiful glossy fruit is ready. Realising she is about to have a potential glut of what she calls eggplants she requested a sharing of all interesting recipes, whatever the source. Serendipity perhaps but the weekend of my return The Guardian Joudie Kalla's Cook Residency was the story of rummaniyeh,* a Palestinian dish for aubergine and pomegranate. It earned me double brownie points when I passed it on, having convinced my mother to buy some pomegranate molasses without offering a lot of ideas to use it.
I loved the idea of silky peeled cubes of aubergine melting into the lentil stew, spiked with the visual beauty and sour surprise of pomegranate. The dish tasted as good as it read. I was intrigued to try taboon, too, as the ubiquity of flat breads in the Middle East convinced me they would bring something to the overall dish. I searched about for a recipe and came up with this. I will be honest - I was absolutely seduced by the idea of making my own teeny tiny taboon - the stone ovens traditionally used to cook this bread - I have a garden covered in pebbles.
Taboon - a Palestinian flat bread
1 teaspoon sugar
150ml warm water
15g dried active yeast
250g strong plain white flour
75g strong plain wholemeal wheat flour
Big pinch salt
Dissolve the sugar in the warm water then add the yeast, stir briefly and leave for about five minutes till it starts to foam.
Mix the flours and salt in a large bowl, make a well in the centre and add the yeast liquid. Stir to bring it together, adding a little more warm water if needed to make a pliable dough. Knead the dough on a lightly floured bench for about ten minutes till it is smooth and elastic.
Put the dough into a lightly oiled bowl, cover with a clean cloth and leave somewhere warm for about an hour till the dough has doubled in size. Punch it down, split the dough into four and knead each piece for another minute.
If you want to go the taboon route, heat your oven to its hottest setting. Cover a flat baking tray with pebbles - I washed mine in boiling water first to rid them of their 'gardenness' - and put them into the oven while it heats.
Just with your fingers pull each ball of dough out into a vague approximation of a circle, fairly thin but not too much, you want to end up with nice chewy bread rather than pita style puffs. Put 2 circles of dough straight onto the tray of stones and return to the very hot oven.
They will cook in a couple of minutes, puffing slightly, picking up a bit of colour. Take the cooked breads out and add the next two. Repeat the process.
The bread was great - the little bit of wholemeal flour added a lovely texture and chewiness. We ate a couple with dinner with the rest in the freezer. They will be perfect with big bowls of soup in the not too distant future.
* A note about the lentil and aubergine recipe - the quantities for the pomegranate molasses are seriously out - there's far too much. I added less than half the 150ml and it made the lentils decidedly sour. A quick google reveals that the 150ml should be pomegranate juice or substitute 2 tablespoons of molasses and the juice of 2 lemons, which I think will make a much better dish.