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 everyday family meals. It later spread across the Middle East, especially Israel, where it became a popular street food. Traditionally, it's baked in a taboon, a very hot clay oven, but at home, a regular oven or a hot skillet does the job just as well.
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Why This Recipe Works
- Two cooking methods, your choice. Bake it for a puffed, pocketed version closer to pita, or cook it in a skillet for a flatter, chewier version. Most laffa recipes only show you one.
- No special equipment needed. Everyday pantry ingredients and a regular oven or skillet, no taboon required.
- Freezer friendly dough. Make a big batch and freeze half for later.
- Simple to shape. The dough is forgiving. It doesn't need to be a perfect circle.
Laffa vs. Other Flatbreads
Lavash - A thin, unleavened Middle Eastern bread. Lavash is crisp, while laffa is soft and chewy.
Pita - It is thinner and forms a pocket when baked. Laffa is thicker and only sometimes forms a pocket, depending on how you cook it.
Naan - Naan comes from South Asia and usually contains yogurt or milk, giving it a richer flavor. Laffa 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. Swap in some bread flour if you want extra chew; the higher protein content builds more gluten.
- Sugar - Just a small amount to activate the yeast and add a little flavor.
- Yeast - I use instant yeast for a reliable rise. Fresh yeast works too, just double the amount.
- Olive Oil - Use a good quality olive oil, or any neutral oil you like to cook with.
- Water - The water should be warm, not hot, or it can kill the yeast. For a softer, slightly tangy bread, swap in a few tablespoons of plain yogurt for some of the water.
How to Make Laffa - Iraqi Flatbread
Make the Dough
In a bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
Add the flour, salt, and olive oil. Mix until a rough dough forms, then turn it out onto a floured surface and knead for 5 to 6 minutes until smooth and elastic. If the dough feels too sticky, add flour a tablespoon at a time while kneading.
Let it Rise and Shape
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise somewhere warm for 1 to 2 hours, until doubled in size.
Punch down the dough and divide it into 6 equal portions. Roll each into a ball, then let them rest for 15 minutes before rolling out.
Flatten each ball into a circle about ¼ inch (6 mm) thick. The shape doesn't need to be perfect.
From here, pick your method.
Option 1: Oven-Baked Laffa (With Pockets)
Turn your oven to its highest setting, around 445°F (230°C). If you have a pizza stone, preheat it in the oven too; it gets closer to the intense heat of a traditional taboon and gives a better puff. No stone? A baking sheet works fine.
Place two or three rounds on the hot baking sheet or stone and bake for 4 to 5 minutes, until puffed up and golden with a few darker spots. They should puff up and get golden brown with a few darker spots.
Option 2: Skillet Laffa (No Pockets)
Heat a large skillet or cast-iron pan over medium-high heat, no oil needed. Place one dough round in the hot, dry pan. Cook for 1 to 2 minutes until bubbles form and the bottom has golden spots, then flip and cook the other side for another 1 to 2 minutes.
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.
However you cook it, place the finished laffa in a clean towel to keep it warm and soft while you cook the rest.
Recipe Tips From the Chef
- Don't skip the resting time after shaping. It relaxes the dough so it rolls out easily and gives a better texture.
- If your laffa isn't puffing up in the oven, the oven probably isn't hot enough, or the dough was rolled too thick. Go as hot as your oven allows and aim for about ¼ inch (6 mm) thickness.
- Cooking on a very hot surface is what gives laffa its charred spots and authentic flavor.
- If the dough keeps springing back or tearing as you roll it, it hasn't rested long enough. Cover it and give it another 5 to 10 minutes, then try again. Fighting a tight dough just makes it tighter."
- Cover baked laffa with a towel right away to keep it soft as it cools.
- Add flavor after cooking: brush with olive oil and sprinkle with za'atar, sesame seeds, or garlic.
Recipe Variations
- Extra chewy: replace some or all of the all-purpose flour with bread flour.
- Softer, tangier bread: replace 2 to 3 tablespoons of the water with plain yogurt or buttermilk.
- Whole wheat: replace half the flour with whole wheat flour for a nuttier flavor and more fiber.
- Smaller wraps: divide the dough into 10 to 12 balls instead of 6 for smaller, thinner laffa, closer to what you'd get from a Middle Eastern bakery.
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.
It's also great alongside soups, Baked Lamb Chops - Firinda Kuzu Pirzola, or stews, for soaking up all the sauce.
How to Store the Leftovers
Once the laffa cools, stack the pieces and wrap them in a clean kitchen towel or parchment paper, then place in a zip-top bag or airtight container. Keep at room temperature for up to 2 days, or in the fridge for up to 5 days.
Laffa freezes well too. After it cools, layer parchment paper between each piece so they don't stick, then freeze in a freezer-safe bag for up to 3 months.
To reheat, warm it in a dry skillet over medium heat for about a minute per side, or wrap in foil and heat in a 350°F (175°C) oven for about 5 minutes.
Recipe FAQs
Yes. Freeze the dough balls after the first rise. Thaw overnight in the fridge, then bring to room temperature before rolling out and cooking.
A dry skillet over medium heat for about a minute per side works best. Wrapping it in foil and warming it in the oven at 350°F (175°C) for about 5 minutes also works.
Honestly, not easily, and this is true across pretty much every laffa recipe, not just this one. Laffa relies on gluten for its chew and stretch, so a straight 1:1 gluten-free flour swap tends to come out dense and tears easily when rolled. If you want to experiment, a gluten-free bread flour blend with added xanthan gum is your best starting point, but expect a different texture than the original.
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! 🙂
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Laffa Bread
Ingredients
- 1 cup tepid water (plus 1 tablespoon)
- ½ teaspoon sugar
- 1 teaspoon fast action dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 ¼ cups plain flour (400 grams)
Instructions
Make the Dough
- In a bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
- Add the flour, salt, and olive oil. Mix until a rough dough forms.
- Turn it out onto a floured surface and knead for 5 to 6 minutes until smooth and elastic. If the dough feels too sticky, add flour a tablespoon at a time while kneading.
Let it Rise and Shape
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise somewhere warm for 1 to 2 hours, until doubled in size.
- Punch down the dough and divide it into 6 equal portions.
- Roll each into a ball, then let them rest for 15 minutes before rolling out.
- Flatten each ball into a circle about ¼ inch (6 mm) thick. The shape doesn't need to be perfect. From here, pick your method.
Option 1: Oven-Baked Laffa (With Pockets)
- Turn your oven to its highest setting, around 445°F (230°C). If you have a pizza stone, preheat it in the oven too; it gets closer to the intense heat of a traditional taboon and gives a better puff. No stone? A baking sheet works fine.
- Place two or three rounds on the hot baking sheet or stone and bake for 4 to 5 minutes, until puffed up and golden with a few darker spots.
Option 2: Skillet Laffa (No Pockets)
- Heat a large skillet or cast-iron pan over medium-high heat, no oil needed.
- Place one dough round in the hot, dry pan.
- Cook for 1 to 2 minutes until bubbles form and the bottom has golden spots, then flip and cook the other side for another 1 to 2 minutes.
- However you cook it, place the finished laffa in a clean towel to keep it warm and soft while you cook the rest.
Notes
- Use warm water, not hot, or it can kill the yeast.
- If the dough is sticky while kneading, add flour a tablespoon at a time.
- If the dough keeps springing back or tearing as you roll it, it hasn't rested long enough. Cover it and give it another 5 to 10 minutes, then try again. Fighting a tight dough just makes it tighter."
- Not puffing up in the oven? Go as hot as your oven allows and roll the dough to about ¼ inch (6 mm), not thicker.
- A pizza stone gives a better puff than a flat baking sheet, if you have one.
- Cover cooked laffa with a towel right away to keep it soft.
- Store at room temperature up to 2 days, fridge up to 5 days, or freeze (baked or as dough) for up to 3 months.
Sally says
It turned out delicious! And it was so easy to make.