Taftoon Bread (نان تافتون)

• 420 gBread flour (plus extra for dusting)
• 60 gWhole wheat flour (for a traditional wheaty aroma)
• 330 gWarm water (38–40°C / 100–104°F)
• 60 gPlain yogurt (full-fat preferred)
• 18 gOlive oil (about 1 1/2 Tbsp)
• 8 gGranulated sugar (about 2 tsp)
• 10 gFine sea salt (about 1 3/4 tsp)
• 7 gInstant yeast (about 2 1/4 tsp)
• 6 gNigella seeds (about 2 tsp)
• 6 gToasted sesame seeds (about 2 tsp)
• 30 gAll-purpose flour (for bench dusting as needed)
• 60 gWater (for brushing before topping)

Instructions

1. 1

   Place a baking steel or stone on the middle rack and preheat the oven to 260°C / 500°F for 45 minutes to fully saturate the surface with heat. If you have a broiler, confirm it works. Meanwhile, line a tray with parchment for resting the shaped breads and keep a clean towel nearby.

2. 2

   In a large bowl, whisk bread flour (420 g), whole wheat flour (60 g), sugar (8 g), salt (10 g), and instant yeast (7 g) until evenly combined. Add warm water (330 g), yogurt (60 g), and olive oil (18 g). Mix with a sturdy spoon until a shaggy dough forms and no dry flour remains, about 2 minutes.

3. 3

   Rest the dough (covered) for 10 minutes to hydrate the flour, then knead until smooth and elastic, 8–10 minutes by hand or 6 minutes in a stand mixer on medium-low. The dough should feel soft and slightly tacky but not wet; if needed, dust with up to 10 g extra flour during kneading only.

4. 4

   Lightly oil the bowl, place the dough inside, cover, and let rise at 24–27°C / 75–80°F until doubled, 60–75 minutes. To check readiness, press a floured fingertip into the dough; the indentation should slowly spring back but remain faintly visible.

5. 5

   Turn the dough onto a lightly floured surface using the 30 g all-purpose flour as needed. Divide into 8 equal pieces (about 110 g each). Shape each into a tight ball by tucking edges under, then cover with a towel and rest for 15 minutes so the gluten relaxes for easy stretching.

6. 6

   Working with one ball at a time, flatten and stretch into an oval about 22–25 cm long and 3–4 mm thick. Transfer to parchment. Brush the top lightly with water (about 1–2 tsp per bread), then sprinkle with a mix of nigella (6 g) and sesame (6 g). Dimple the surface with fingertips to help prevent large bubbles.

7. 7

   Bake 2 breads at a time: slide the parchment with the breads onto the hot steel/stone. Bake at 260°C / 500°F for 2 minutes, then switch to broil on high for 30–60 seconds to create light blistering and pale golden spots. Remove when the bread is set, flexible, and lightly colored, total 2 1/2–3 minutes per batch.

8. 8

   Immediately stack the hot taftoon breads and wrap in a clean towel for 10 minutes; the trapped steam keeps them soft and foldable. Serve warm. If you prefer a slightly crisper edge, unwrap after 5 minutes and let the stack breathe for another 5 minutes before serving.