Laffa bread is a soft, chewy flatbread that comes from Iraq. It’s a bit thicker than pita and is great for wraps, scooping up dips, or just eating warm on its own. If you’ve had shawarma or falafel in a big, soft wrap, it was probably laffa.
Laffa comes from Iraqi Jewish kitchens, where it was part of regular family meals. Later on, it spread to other parts of the Middle East, especially in Israel, where it became a common street food. These days, people make it at home all over the world—on the stove, in the oven, or even on the grill.
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There are two easy ways to make it:
– Bake it in a hot oven for a puffed version with pockets (similar to pita, but chewier)
– Cook it on a skillet for a flatter version without pockets, but still soft and bendy
Both are made from the same dough using everyday pantry ingredients. No special equipment is needed. It turns into a soft, flexible bread that’s perfect for all kinds of meals. Once you try it, you’ll want to make it again and again.
Laffa vs. Other Flatbreads
Lavash: A thin, unleavened Middle Eastern bread, lavash is more crisp compared to the soft and chewy laffa.
Pita: While both are Middle Eastern flatbreads, pita is thinner and forms a pocket when baked, whereas laffa is thicker and sometimes doesn't form pockets, depending on how you cook it.
Naan: Originating from South Asia, naan often contains dairy products like yogurt or milk, giving it a richer flavor. Laffa, on the other hand, is typically dairy-free.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Flour - All-purpose flour works well, but you can add some bread flour to add a bit more chewiness.
- Sugar - Just a small amount to activate the yeast and add subtle flavor.
- Yeast - I use instant yeast to help the dough rise and add lightness. You can also use fresh yeast, but you need to double the amount!
- Olive Oil - I always go for a good quality olive oil, but you can use any oil you like to cook with.
How to Make Laffa - Iraqi Flatbread
There are two popular ways to make laffa: one in the oven that gives you nice big pockets (great for wraps), and one on the skillet where the bread stays soft and chewy without puffing up as much. Both are delicious—it just depends on how you like them.
Option 1: Oven-Baked Laffa (With Pockets)
In a bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
Add the flour and salt, and olive oil to the yeast mixture. Mix until a dough forms. Transfer the dough to a floured surface and knead for about 5-6 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
Punch down the dough and divide it into 6 equal portions. Roll each into a ball and let them rest for 15 minutes.
Flatten each ball into a circle about ¼ inch thick. Thinner dough puffs better in the oven. Turn your oven to its highest setting (around 445°F / 230°C). Place two or three rolled-out rounds on a baking sheet and bake for 4–5 minutes.
They should puff up and get golden brown with a few darker spots.
Option 2: Skillet Laffa (No Pockets)
This method gives you soft, flexible bread with a chewy texture, but no pockets. It’s great for dipping, scooping, or wrapping.
Follow the same dough steps: mix, knead, let rise, and divide into 6 balls. Let the balls rest for 15–20 minutes before rolling out. Roll each dough ball into a round about ¼ inch thick.
Heat a large skillet or cast-iron pan over medium-high heat. Place one dough round in the hot, dry pan (no oil needed). Cook for 1–2 minutes until bubbles form and the bottom has some golden spots.
Flip and cook the other side for another 1–2 minutes. Place the cooked laffa in a clean towel to keep warm and soft. Repeat with the rest of the dough.
Recipe Tips From the Chef
- Don’t skip the resting time. Letting the dough rest after shaping helps it roll out more easily and gives a better texture.
- Cooking on a hot surface gives laffa its characteristic charred spots. The hotter your oven and surface, the better the puff.
- Store leftover laffa in an airtight container. Reheat on a skillet or in the oven to restore softness.
- Try to roll the dough out evenly—not too thick, not too thin. About ¼ inch is perfect.
- Cover the baked laffa with a towel to keep the bread soft and prevent it from drying out as it cools.
- Add flavor after cooking. Brush with olive oil and sprinkle with za’atar, garlic, or sesame seeds right after baking or grilling.
Serving Suggestions
You can use laffa bread to wrap Turkish Grilled Lamb Kofte - Izgara Kofte, vegetables, Healthy Mediterranean Egg Salad, or falafel.
Or tear pieces to scoop up Kashk e Bademjan - Persian Eggplant Dip, Turkish Spinach Dip - Ispanak Borani, or Ajvar - Red Pepper Dip.
Laffa - Iraqi Flatbread is also a great accompaniment to serve alongside soups or stews to soak up flavors.
How to Store the Leftovers
Laffa - Iraqi Flatbread is best when it’s fresh and warm, but you can absolutely store it for later, and it still tastes great.
Once the laffa cools down, stack the pieces and wrap them in a clean kitchen towel or parchment paper. Then place them in a zip-top bag or an airtight container. Keep it at room temperature for up to 2 days or in the fridge for up to 5 days.
Laffa freezes really well. After it cools, layer parchment between each piece to keep them from sticking, then place in a freezer-safe bag.
Recipe FAQs
Yes, after the first rise, you can freeze the dough balls. Thaw overnight in the refrigerator, and bring it to room temperature before rolling out and cooking.
Reheat on a skillet over medium heat for a minute on each side or wrap in foil and warm in the oven at 350°F (175°C) for about 5 minutes.
Absolutely. Replacing half of the all-purpose flour with whole wheat flour adds a nutty flavor and increases fiber content.
Related Recipes
For more delicious flatbread recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this soft and slightly chewy Laffa Bread - Iraqi Flatbread as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Laffa - Iraqi Flatbread
Equipment
Ingredients
- 250 ml tepid water
- ½ teaspoon sugar
- 3 g fast action dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 400 g plain flour
Instructions
Oven-Baked Laffa (With Pockets)
- In a bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
- Add the flour and salt, and olive oil to the yeast mixture. Mix until a dough forms.
- Transfer the dough to a floured surface and knead for about 5-6 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
- Punch down the dough and divide it into 6 equal portions. Let them rest for 10 minutes.
- Roll each into a ball and let them rest for another 15 minutes.
- Flatten each ball into a circle about ¼ inch thick. Thinner dough puffs better in the oven.
- Turn your oven to its highest setting (around 445°F / 230°C).
Skillet Laffa (No Pockets)
- Follow the same dough steps: mix, knead, let rise, and divide into 6 balls.
- Let the balls rest for 15–20 minutes before rolling out.
- Roll each dough ball into a round about ¼ inch thick.
- Heat a large skillet or cast-iron pan over medium-high heat. Place one dough round in the hot dry pan (no oil needed).
- Cook for 1–2 minutes until bubbles form and the bottom has some golden spots.
- Flip and cook the other side for another 1–2 minutes.
- Place the cooked laffa under a clean towel to keep warm and soft. Repeat with the rest of the dough.
Notes
- Don’t skip the resting time. Letting the dough rest after shaping helps it roll out more easily and gives a better texture.
- Cooking on a hot surface gives laffa its characteristic charred spots. The hotter your oven and surface, the better the puff.
- Store leftover laffa in an airtight container. Reheat on a skillet or in the oven to restore softness.
- Try to roll the dough out evenly—not too thick, not too thin. About ¼ inch is perfect.
- Cover the baked laffa with a towel to keep the bread soft and prevent it from drying out as it cools.
- Add flavor after cooking. Brush with olive oil and sprinkle with za’atar, garlic, or sesame seeds right after baking or grilling.
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