My kids beg me to make Fluffy Laffa Bread near every day- and once you try this easy recipe you’ll understand the hype! Soft Israeli Flatbread pan seared till bubbly and soft, brushed hot with a garlic herb oil. We love serving these with shredded Shawarma Chicken and homemade israeli style dips.homemade israeli style dips.
What is Laffa Bread?
Laffa bread is a yeasted flatbread typically made into a thin round or oblong shape to be filled with yummy middle eastern toppings like shawarma and chummus.
For this recipe we make a simple bread dough, roll it out till thin and pan sear for just about a minute on each side until it gets bubbly and fluffy. While hot we brush each flatbread with a homemade oil seasoned with fresh garlic, parsley and dried oregano. It is SO GOOD!
Laffa Vs. Pita Vs. Naan
Laffa bread is flatter than pita with no pocket, and Naan is a bit thicker- typically used to scoop up filllings, while laffa is meant to hold them- similar to a tortilla. Of course, you can rip off pieces to scoop up chummus and matbucha, its delicious however you do it!
I would say this particular recipe is a bit fluffier than store bought laffa- but you can make it thinner by simply rolling it out more.
How to Make Laffa Bread
1. Mix the yeast for the dough with warm water till it gets nice and bubbly.
2. Knead the dough using a stand mixer fitted with the dough hook for about 7 minutes, or knead on a lightly floured surface till smooth. The dough will be soft and smooth.
3. Let it rise, and divide into 14-16 pieces. I usually make the flatbreads a bit smaller because they fit into my pan best this way, but if you have a long griddle that covers a couple burners you can make less Laffa and make each one bigger.
4. Pan sear in a hot pan(no oil), until one side gets bubbly all over, then flip to the second side and cook for another minute. Sometimes i flip it back and forth one more time till it looks fully cooked and the bubbles are starting to turn golden.
5. Brush each hot laffa with garlic herb oil.
Fluffy Laffa Bread (Israeli Flatbread) with Garlic Herb Oil
Ingredients
For the dough:
- 4 cups all-purpose flour
- 3 tsp instant yeast
- ½ tsp sugar
- 2 tsp salt
- 1 1/2 cups warm water
- 4 tbsp oil
For the garlic herb oil:
- 1/2 cup olive oil
- 6 garlic cloves finely minced
- 1/4 cup fresh parsley finely chopped
- 1 tsp oregano
- 1/2 tsp salt
Instructions
- Mix the yeast, sugar and 1/2 cup of the warm water. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine the flour, salt and baking powder. Add the yeast mixture, remaining warm water and oil. Mix until a soft, slightly sticky dough forms. Knead for 7–8 minutes until smooth and elastic. The dough should be soft and slightly tacky, not stiff. Avoid adding extra flour.
- Cover and let rise for about 1 hour, or until doubled in size.
- Divide into 16 equal portions and roll into balls. Cover and rest for another 15 minutes.
- Roll each ball into an oblong shape, approximately 1/4 inch thick. Don’t roll too thin; you want enough dough to trap steam and puff up.
- Heat a dry skillet or cast-iron pan over medium-high heat. Place one flatbread into the hot pan. Once bubbles begin forming across the surface and the bottom develops golden-brown spots, flip. Cook the other side until puffed and cooked through.
- Mix the olive oil, garlic, parsley, cilantro and salt together. Brush generously over each hot bread immediately after cooking.
- Stack the finished laffa and cover with a clean kitchen towel to keep them soft and pliable.
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