Iraqi Laffa Bread
Enjoy the comforting aroma and soft, pillowy texture of freshly baked homemade Iraqi Laffa bread straight from your oven.
Ingredients
- •3 cups all-purpose flour (375g)
- •1 packet active dry yeast (2 1/4 teaspoons / 7g)
- •1 teaspoon granulated sugar
- •1 cup warm water (240ml)
- •2 tablespoons extra virgin olive oil
- •1 teaspoon salt
Instructions
- 1
In a small bowl, combine the warm water, sugar, and active dry yeast, then let it sit for about 5 to 10 minutes until it becomes frothy.
- 2
In a large mixing bowl, combine the all-purpose flour and salt, making a well in the center.
- 3
Pour the foamy yeast mixture and the olive oil into the center of the flour.
- 4
Mix everything together with a wooden spoon or your hands until a cohesive dough forms.
- 5
Turn the dough out onto a lightly floured surface and knead it for about 8 to 10 minutes until it becomes smooth, soft, and elastic.
- 6
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- 7
Preheat your oven to its highest setting (around 500°F / 260°C) and place a heavy baking sheet or a pizza stone inside to heat up thoroughly.
- 8
Punch down the risen dough and divide it into 6 equal portions, shaping each into a smooth ball.
- 9
On a lightly floured surface, roll out each dough ball into a very thin, large oval or round disc.
- 10
Carefully transfer each rolled-out dough onto the hot preheated baking sheet or pizza stone in the oven.
- 11
Bake for 3 to 5 minutes until the bread puffs up with golden brown blisters and is cooked through but still soft and flexible.
💡 Chef tips
- For an authentic blistered look and smoky flavor, you can also bake the laffa on a preheated inverted cast-iron skillet or saj griddle over high heat on the stovetop.
- To store, keep the baked laffa bread in an airtight plastic bag at room temperature for up to 2 days, or freeze them for up to a month.
- Reheat leftover laffa in a hot, dry skillet for 30 seconds on each side to restore its freshly baked soft texture.
✅ How it should turn out
The finished laffa bread should be golden-spotted, pliable, and soft to the touch with a comforting, warm yeast aroma and a slightly chewy, delicious flavor.