Laffa Bread

3 pieces of flatbread covered with a clean cloth.

5 from 1 vote

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.

Prep Time40

Cook Time10

Rising time1

Total Time1 50

Course: Side Dish

Cuisine: Iraqi, Middle Eastern

Diet: Halal, Low Lactose, Vegan, Vegetarian

Servings: pieces

Calories: 270kcal

Author: Ayla Clulee

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)

US Customary - Metric

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.

Nutrition