Iraqi Laffa Bread
A soft, chewy, and slightly charred flatbread that is the perfect vessel for wrapping kebabs or dipping into hummus.
Ingredients
- •3 cups all-purpose flour (375g)
- •1 cup warm water (240ml)
- •1 tablespoon instant yeast
- •1 teaspoon sugar
- •1 teaspoon salt
- •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 5-7 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 60 minutes or until doubled in size.
- 5
Divide the dough into 4 equal balls and let them rest covered for 10 minutes.
- 6
On a floured surface, roll each ball out into a thin circle, about 8-10 inches in diameter.
- 7
Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat.
- 8
Place one dough circle into the hot pan and cook for 1-2 minutes until bubbles form and the bottom has golden-brown spots.
- 9
Flip and cook for another minute on the other side, then remove and wrap in a clean kitchen towel to keep soft.
💡 Chef tips
- If you have a pizza stone, preheat it in your oven at the highest setting and bake the rolled-out dough for 2-3 minutes for an authentic blistered finish.
- Keep the cooked breads wrapped tightly in a kitchen towel immediately after taking them off the heat; the steam trapped inside is what keeps them pliable and soft.
- You can freeze the cooled breads in a sealed freezer bag for up to one month; reheat them briefly in a toaster or warm pan before serving.
✅ How it should turn out
The finished laffa should be soft and pliable with beautiful charred spots, smelling faintly of toasted flour and yeast with a slightly chewy texture.