Laffa Bread is a traditional Iraqi recipe for a classic soft leavened flatbread that can be oven baked or fried and which is typically used as a wrap or base for sandwiches. The full recipe is presented here and I hope you enjoy this classic Iraqi version of: Laffa Bread.
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Though commonly prepared in Israel, laffa is actually a leavened flatbread of Iraqi origin and is also known as lafa or Iraqi pita. Laffa is a simple bread that is traditionally vegan[1] and cooked in a tannur or tabun, both of which are clay ovens. It is most often used to wrap falafel, kebab, and shawarma to make sandwiches, to dip in hummus, matbucha and other dips, or with shakshouka, and other dishes. The word laffa (Mesopotamian Arabic: لفة) is of Arabic origin, meaning 'wrap' or 'roll'. In Iraq, any sandwich or wrap made with this bread is called a laffa. The name refers to the bread it is wrapped in.
Ingredients:
360ml water
1 tbsp granulated sugar
2 1/4 tsp active dry yeast
480g plain (all-purpose) flour, plus more for rolling
1 1/2 tsp fine sea salt
2 tbsp extra-virgin olive oil
Method:
Combine the water and sugar in a small bowl, whisking until the sugar has dissolved. Sprinkle over the yeast, stir to combine then set aside for 5 to 10 minutes, until frothy.
Sift together the flour and salt into a large mixing bowl. Form a well in the centre then add in the olive oil and the yeast mixture. Mix with a large wooden spoon until all the flour has been incorporated into the liquid ingredients and the dough pulls away from the walls of the bowl. Shape into a ball (the dough will be soft and fairly sticky at this stage, do not add more flour).
Cover the bowl with a clean tea towel or clingfilm. Set aside in a warm spot to allow the dough to rise until doubled in volume, about 1 to 1 1/2 hours, depending on the temperature of the room.
At the end of this time, flour your work surface. Knock the dough back then using well-floured hands divide the dough into eight equal pieces. Cup each piece between your hands, shaping the dough into balls.
Set the dough balls on your work surface, cover loosely with a tea towel and set aside to rice until almost doubled in volume (about 30 minutes).
To oven bake the laffa:
Whilst the dough is undergoing its second round of proving pre-heat your oven to 230C (or its highest setting). Once the oven is hot place two rimmed baking trays upside down in the oven and allow them to heat for 10 minutes. If you have a pizza stone use this instead.
At this point and working with each dough ball in turn roll into thin 20–25cm rounds or ovals. Once rolled prick them all over with a fork.
Working quickly (but carefully) so you don't let too much heat escape from the oven, transfer a piece of shaped dough onto each baking tray or pizza stone.
Cook for 3 to 6 minutes, or until the laffa begins to turn golden brown in spots.
Carefully remove the baked laffa from the oven with tongs, transfer to a platter, and cover with a piece of foil to keep the laffa warm and allow it to steam slightly. Working in batches, repeat with the remainder of the dough.
Enjoy warm, or wrap in foil and store in a plastic bag for one to two days at room temperature. Reheat the foil-wrapped laffa before serving.
To Pan-Fry the Laffa:
Heat a grill pan or well-seasoned cast-iron skillet over medium-high heat. Brush with oil, and add a rolled out laffa dough. Cook until the bottom begins to brown in spots, about 1 1/2 minutes. Turn with tongs or a spatula, and cook for about 1 1/2 minutes more, or until the dough is cooked through, and the surface is bubbled and charred in spots.
Transfer the laffa to a warmed plate and cover with foil to keep warm and steam slightly. Repeat with the rest of the dough, lightly oiling the pan as needed.
Whilst laffa bread is best eaten on the day it's made, it can be double wrapped in foil and a plastic bag, then stored at room temperature for up to two days. Simply re-heat while it's still wrapped in the foil.
