I don't know why, but everything tastes better in laffa. I don't know why either, but it's even better when it's homemade laffa. This is so easy to make, and rather quick too. No long proofing, just one hour of work and you get soft, gorgeous laffas.
I love my laffa with some labaneh, za'atar and olive oil, but honestly it can hold anything.
Another really cool thing about this recipe is that you don't even need to use an oven, just place a skillet on the stove and you're good.
Laffa truly makes everything better. If you don't believe me, just make it and see for yourself.
Ingredients
Servings 8 laffas
- 1 ½ cups water 360 ml
- 3 teaspoons instant dry yeast 10 g
- 2 ½ teaspoons sugar 10 g
- 4 cups all-purpose/bread flour 500 g
- 1 ½ teaspoons kosher salt 12 g
- 1 cup olive oil for shaping and frying, 200 g
Nutritional Facts
Nutrition Facts
Homemade Laffa Bread
Amount per Serving
Calories
473
% Daily Value*
Fat
28
g
43
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
20
g
Sodium
441
mg
19
%
Potassium
74
mg
2
%
Carbohydrates
47
g
16
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
8
g
16
%
Vitamin A
1
IU
0
%
Vitamin C
0.004
mg
0
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a mixer with a hook attachment, knead all the ingredients for the dough at a low speed for about 10-12 minutes until gluten structure forms.
- The dough will be strong, smooth, and elastic.
- Remove from mixer and place on a lightly oiled work surface.
- Divide the dough to 8 equal pieces, weighing about 110 grams each.
- Round each piece of dough to a ball, and place on a greased baking sheet.
- Cover for 30 minutes.
- After 30 minutes, heat a cast iron skillet on the stove and all a little olive oil.
- Using your hands, roll out a piece of dough to a laffa shape. Carefully not to roll it out too big – it will stretch as you lift it to place on the skillet.
- Carefully, place the flattened piece of dough on the hot skillet and immediately cover with a lid.
- After about a minute, the laffa will begin to bubble. Using a heat proof spatula, lift the laffa carefully to check for browning. Using the heat proof spatula, flip the laffa on to the other side. Cover the skillet with a lid and let in brown for about a minute. Remove the fried laffa from the skillet and place on a plate or a board. Immediately cover with a towel.
- Repeat with the other pieces of dough, placing them on top of one another and covering with a towel. The heat will keep them soft. Serve Immediately.
