Mix the flour, salt, and yeast in the bowl of a standing mixer.

While it is running, add the olive oil. Then gradually add the water until the dough is soft and sticky. You may not need all of it. Let it run for a while to see if the dough will pull together before you need all the water. Knead or run with the dough hook for another few minutes.

Put the dough in a greased bowl, grease the top, and cover with plastic wrap. Let rise in a warm spot for at least an hour until it has doubled in size.

Preheat the oven to 400. Put a greased pan or a baking stone in the oven to heat up.

If you are making separate pieces, divide it now and cover with a damp cloth. If you're making one big taboon, just handle it a bit, then put it back in the bowl and cover it with a damp cloth. Let rest ten minutes.

Using a little flour, roll out the dough into the shape or shapes you want. Poke it all over with your fingertips to give it the characterstic dimpled appearance.

Bake for 10-12 minutes until it's just slightly browned.