Soft, chewy laffa flatbread cooked in a very hot pan. Perfect for hummus, shawarma and grilled meats.
About this Middle Eastern recipe
Laffa is a large, thin Iraqi-style flatbread popular in Israel, where it is used to wrap shawarma and falafel.
Ingredients you will need
The main ingredients are strong white bread flour, instant dried yeast, sugar, salt, lukewarm water, olive oil. Exact quantities are in the recipe card below.
How long it takes
Allow 2 hr 5 min in total: 20 min of preparation, 15 min of cooking and 1 hr 30 min of resting, chilling or soaking. The recipe serves 8.
Inspired by Michael Solomonov
Fresh laffa is served with hummus at Michael Solomonov’s Zahav. This is our easy home recipe. Read our profile of Michael Solomonov.
This is our own home-kitchen version of a classic dish. It is not Michael Solomonov’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Laffa Flatbread
Ingredients
Method
- Mix the flour, yeast, sugar and salt. Add the water and oil and knead for 8 minutes until smooth.
- Cover and leave to rise for 1 hour until doubled.
- Divide into 8 balls and rest for 20 minutes.
- Heat a large cast-iron pan until very hot.
- Stretch each ball very thin, about 25 cm across.
- Cook for 1–2 minutes per side until puffed and spotted brown. Wrap in a tea towel to keep soft.
