AI-generated image
Laffa
Laffa (לאפה): large chewy Iraqi taboon flatbread for wrapping
Laffa is the big, floppy flatbread that falafel and shawarma stands from Tel Aviv's Levinsky market to Jerusalem's Mahane Yehuda use when a pita is not enough. It came with Iraqi Jews, who baked it on the inside wall of a taboon; at home a very hot pan or upturned wok does the job. It should be thin but chewy, with charred blisters, and soft enough to roll around falafel, salads and tahini without cracking. The mistake is cooking it too long: once it stiffens it splits when you wrap it. Chef's tip: stack the hot breads straight into a towel-lined bowl and cover, so they steam each other soft.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ⅛ lb plain flour
- ¼ oz instant dried yeast
- 1 tsp sugar
- ⅓ oz salt
- 1 ½ cups lukewarm water
- 2 tbsp olive oil
Shop this recipe on Amazon
What you'll need
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ oz instant dried yeast, 1 tsp sugar and ⅓ oz salt, add 1 ½ cups lukewarm water and 2 tbsp olive oil and knead for 10 minutes into a smooth, soft dough.
10 minStep 2: Cover and rest until doubled, about 1 hour.
60 minStep 3: Divide into 6 balls, cover and rest 15 minutes so they relax.
15 minStep 4: Heat a large dry frying pan or upturned wok over a high heat. On a floured counter, roll a ball into a thin round of about 30 cm, then stretch it a little over the backs of your hands.
Step 5: Lay it in the pan and cook for 1–2 minutes, until bubbles puff and the underside is charred in spots. Flip and cook 1 minute more; it should stay soft and bendy.
20 minStep 6: Stack in a towel-lined bowl and keep covered until serving.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 9 g
- Carbs
- 62 g
- Fat
- 5 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does laffa take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer pudas
Pudas are thin savoury pancakes. These low-calorie ones are made from rice, maize and wheat flour mixed with crumbled paneer, spinach, fenugreek and coriander and a fresh paste of onion, chilli, mint, garlic and ginger. The moisture in the vegetables and paneer is enough to bind the dough, so no ghee, oil, yogurt or water goes into it. Cook on a griddle with just a little oil and serve with tea, or with plain yogurt and pickle.
Indian
Stuffed green paratha
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
Brown soup rolls
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.