Iraqi Laffa Bread
Experience the authentic taste of the Middle East with this soft, pillowy, and slightly charred flatbread that is perfect for scooping up dips or wrapping your favorite kebabs.
Ingredients
- •4 cups all-purpose flour (500g)
- •1 packet instant yeast (2 1/4 tsp)
- •1 tablespoon sugar
- •1 teaspoon salt
- •1 1/2 cups warm water
- •2 tablespoons olive oil
Instructions
- 1
In a large bowl, whisk together the flour, yeast, sugar, and salt.
- 2
Add the warm water and olive oil, mixing until a shaggy dough forms.
- 3
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
- 5
Punch the dough down and divide it into 8 equal balls; cover them and let rest for 15 minutes.
- 6
Preheat your oven to its highest setting (usually 500°F/260°C) with a pizza stone or heavy baking sheet inside.
- 7
Roll each ball out into a thin circle, about 8-10 inches in diameter.
- 8
Carefully place the dough onto the hot stone or baking sheet and bake for 2-3 minutes until it puffs up and develops light brown spots.
- 9
Remove from the oven and wrap immediately in a clean kitchen towel to keep the bread soft and pliable.
💡 Chef tips
- If you don't have a pizza stone, use an upside-down heavy baking sheet preheated in the oven for the best results.
- For extra flavor, you can brush the finished bread with a mixture of melted butter and minced garlic while it is still hot.
- Store leftover bread in an airtight bag at room temperature for up to two days, or freeze for up to a month and reheat in a toaster.
✅ How it should turn out
The finished Laffa should be thin, soft, and flexible with beautiful golden-brown charred bubbles, smelling faintly of toasted yeast and fresh dough.