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Laffa: photo of the dish
Illustrative photo: Yallayallaletsgo — CC BY-SA 4.0, Wikimedia Commons
Sauces & basics

Laffa

A large, soft flatbread from the Middle East and very common in Israel. It is cooked quickly on a very hot griddle, puffs up slightly, and is rolled around grilled meats and salads.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

297 kcal per serving

Protein
10.5 g
Carbohydrates
51.9 g
of which sugars
2.2 g
Fat
4.2 g
Fiber
2.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, salt, sugar and yeast in a large bowl.
  2. Add the lukewarm water and olive oil, then knead for 8 to 10 minutes until you have a soft, smooth dough.
  3. Cover and let it rise for 1 hour in a warm spot, until it has doubled in size.
  4. Divide the dough into 4 balls and roll each one into a disc about 25 cm across and 3 mm thick.
  5. Heat a heavy-bottomed pan or griddle over high heat without any fat.
  6. Place a disc in the pan and cook for 1 to 2 minutes, until it puffs up and browns in spots. Flip it and cook for another minute. Keep the cooked laffas covered with a tea towel as you go.

Variations and tips

Sesame version. Brush the laffas with water before cooking and sprinkle with sesame seeds for a toasted flavor.

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Original Ecomely recipe.