How To Make Laffa Bread
Recipe from and with thanks to The Global Jewish Kitchen via The View from Great Island
Foto: Barefeet In The Kitchen
Ingredients
- 7 cups bread flour (plus an additional 1/2 cup as needed)
- 1 package dry rapid rise yeast
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- 3 cups warm water
Steps
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Combine the flour, yeast, sugar, and salt in a mixing bowl. Add the oil and water and mix with a dough hook until the dough is very smooth and elastic. If you'd rather mix by hand, stir until well combined and then turn the dough out on a lightly floured surface and knead until smooth and elastic, about 10 minutes.
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Place the dough in an oiled mixing bowl and loosely cover with plastic wrap and a lightly cover everything with a tea towel. Set the bowl in a warm corner to rise. When the dough has doubled or more in size (this took about an hour), punch the dough down and divide into 10-12 balls. Place the dough balls on an oiled cookie sheet and cover with a damp tea towel. Let them rest for 10-15 minutes. (This will make them easier to roll out.)
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Preheat a grill pan to medium. Oil a wooden work surface and use your hands to flatten a dough ball against it. Roll it out to about 1/8"-1/4" thickness using your hands or a rolling pin. Place the laffa on the hot grill surface. When the bread begins to puff up and the side touching the grill has grill marks, flip it over. (This only took about 2 minutes on the first side and 60-90 seconds on the other.)
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Place the finished stack of laffa bread in between tea towels to stay warm. Leftover laffa bread can be cooled completely and stored in an airtight bag. Enjoy!
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