Taftoon

Description
Also called Nane Lavash.



Ingredients

 * 1 cup all-purpose flour


 * 3 cups whole-wheat flour


 * 1 envelope active dry yeast


 * 2 1/2 cups water


 * 1 1/2 teaspoons salt

oil (for handling dough)

Directions

 * Sift the flours into a large mixing bowl.


 * Dissolve the yeast in 1/4 cup of the warm water; add 1 1/2 cups of the remaining water and the salt.


 * Pour the yeast mixture into the center of the flour and gradually work in.


 * Beat with your hands for 20-30 minutes, or use the dough hook on an electric mixer and beat for 20 minutes, gradually adding in as much of the remaining 3/4 cup water as the dough will take (as the dough is beaten it will be able to take a little more water).


 * Preheat oven to high (around 450 degrees F or more), and place a griddle on the center shelf to preheat for 10-15 minutes; when hot, lightly oil with a small cloth dipped in oil.


 * Turn the dough out onto an oiled board (no need to proof the dough); oil your hands and divide the dough into 6 parts, rolling each piece into a ball.


 * Roll out each ball as thinly as possible with an oiled rolling pin and prick all over with a fork or pinwheel, in 3-4 vertical lines across the surface.


 * Take the round of dough and stretch it a little across the backs of your hands, and place dough on the smooth side of a cushion or pad.


 * Pull the rack out where the heated griddle is on, and turn the cushion over and press down onto it.


 * Close the oven and cook 1 minute, then pat down dough to prevent bread from puffing up.


 * Bake until surface is bubbly (about 3 minutes), then turn bread over and cook 2 minutes more.


 * Remove bread from oven and wrap in a towel.


 * Allow oven temperature to reheat before starting another.


 * Do not allow rolled dough to rest before baking; prepare just before putting in oven.