A traditional Tunisian flatbread, tabouna is thicker than other Middle Eastern flatbreads.
Knead together into a smooth, elastic dough, adjusting milk if needed:
750 g all-purpose flour
15 ml yeast
15 ml sugar
15 ml salt
250 ml warm milk
45 ml olive oil
Divide into four even pieces, coat with olive oil and set aside for about 10 minutes. Shape each one into a disk about 1 cm thick. If desired, add toasted sesame seeds, flax seeds, or other seasonings and pat them into the surface. Transfer to a cookie sheet dusted with semolina or flour.
Meanwhile, preheat the oven to 225 C, with a pizza stone if available, or a cast iron griddle otherwise. Prick all over with a fork and slide the dough onto the pizza stone/griddle. Bake for 10 minutes, and turn when browned. Continue baking for a few more minutes, until the bread sounds hollow when tapped.