makes 10 taftoons
1 oz (25 g) fresh yeast or 1 tbsp dried
10 fl oz (275 ml) warm water
3 cups (330 g) wholemeal flour
3 tbls (1 oz) 25 g plain flour (All purpose)


1. In a small bowl, sprinkle the yeast into half the water. Leave this to stand; 5 minutes for fresh yeast and 15 for dried yeast.

2. Put both the flours into a mixing bowl and make a well in the centre. Pour in the yeast mixture and remaining water.

3. Mix everything to a dough, turn it on to a floured work surface and knead it well. Return it to the bowl, cover it with a cloth and leave it in a warm place for 1 to 1 1/2 hours or until it has doubled in size.

4. Preheat the oven to 400°F (200°C) gas mark 6.

5. Knead the dough again, divide it into ten equal pieces and form them into balls.

6. Roll each ball into a flat round, 8 to 10 inches (20-25.5 cms) in diameter, prick all over with a fork.

7. Line a baking sheet with foil and put it into the very bottom of the oven to heat.

8. Lay one of the dough rounds on the foil and put it into the oven for 3 minutes or until it is cooked through and bubbly.

9. Wrap the bread in a clean dry cloth and add the others as they are done.

10. Serve warm.

What did you think?

16 people have helped to review this recipe. Thankyou!

posted by Hamed @ 05:35PM, 7/16/09
Followed recipe to the very last. Bread does not bubble, wholemeal flower does not work in the recipe. Taftoon should be light, airy, whitish in colour. This recipe results in a very yeasty tasting bread with a sour aftertaste. This recipe has little, if any resemblence to traditional Taftoon bread.
If you fail dust your hands and try again!
posted by Sassan Y. @ 10:52PM, 1/09/11
I had an idea this recipe may produce not as a taftoon may look like. I have been baking bread for quite sometime now, just because I like to do it myself. I would have to fully try it out the above recipe, but I would use three parts white bread and one part of wholewheat/meal. Just be sure that the oven is hot, the bread dough soft, and don't leave the bread in the oven too long once you see it bubble and turn color. Good luck
Contact us
Advertise with us

Sign up to the newsletter for updates and new recipe ideas.
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved