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Serious Eats / Mai KakishTaboon is the name given to the clay ovens historically used by Palestinians, but also refers to its namesake flatbread. While taboon bread is uniquely Palestinian, similar breads are common across the entire Arab world, albeit prepared slightly differently and called by varying names in each region, with a history stretching back thousands of years. The earliest archeological evidence of bread baking can be traced to about 14,000 years ago—roughly around the time of the domestication of wheat—in what is today known as the Levant, the Middle Eastern region that includes Syria, Lebanon, Jordan, Palestine, and...

 Does lamination scare you?  Here is a recipe you can try out that eases into the process!  I have had a number of "fails" with lamination.  Oh, the breads turned out perfectly edible, but nothing smells quite like scorching butter oil that has leaked out as the item bakes.My consistent issue has been, I finally figured out, with the butter temperature.  I keep my fridge really cold, and I have a chest freezer that works pretty fast.  Usually with the times listed for chilling in a laminated recipe, I end up with my butter layer too hard, which then breaks...

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