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Laffa Flatbread

Soft, chewy laffa flatbread cooked in a very hot pan. Perfect for hummus, shawarma and grilled meats.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Middle Eastern
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 500 g strong white bread flour
  • 7 g instant dried yeast
  • 1 tsp sugar
  • 10 g salt
  • 320 ml lukewarm water
  • 2 tbsp olive oil

Method
 

  1. Mix the flour, yeast, sugar and salt. Add the water and oil and knead for 8 minutes until smooth.
  2. Cover and leave to rise for 1 hour until doubled.
  3. Divide into 8 balls and rest for 20 minutes.
  4. Heat a large cast-iron pan until very hot.
  5. Stretch each ball very thin, about 25 cm across.
  6. Cook for 1–2 minutes per side until puffed and spotted brown. Wrap in a tea towel to keep soft.

Notes

Stack the cooked flatbreads under a clean towel. The steam keeps them soft and foldable.