Taboon (Levantine Flatbread)

1. Add the flour in the bowl of a stand mixer.
2. Dig a well in the center of the flour and add the yeast in the center of this well.
3. Pour half the water over the yeast and let stand for 10 minutes.
4. Add the olive oil, and, while kneading on low to medium speed, gently whisk in the remaining water.
5. Add the salt and knead for 10 minutes on medium speed until a soft and smooth dough forms.
6. Cover the dough with a cloth, and let it rise in a warm place, away from drafts, for 1 hour.
7. Place the dough on a lightly floured work surface and knead it for 3 minutes, pressing it against the work surface.
8. Cover the dough again with a cloth and let it rise for 20 minutes in a warm place, away from drafts.
9. Preheat the oven to 390 F (200°C), place a pizza stone in it, and heat for at least 20 minutes.
10. Divide the dough into 12 equal pieces and roll them out.
11. On a lightly floured work surface, roll out each dough into a round loaf about 10 inches (25 cm) in diameter and about ¼ inch (7 mm) thick.
12. Place each loaf on the hot stone and bake for about 4 minutes per side until puffed.
13. Remove from the oven and let cool on a rack.
14. Repeat the operation until all the dough pieces are used up.

OPTIONAL

1. For a smoky and slightly burnt effect, using tongs, place the baked bread over an open flame for just a few seconds on each side.