How To Make Laffa Bread Recipes

HOW TO MAKE LAFFA BREAD

Steps:

• Mix all the dry ingredients in a big bowl.
• Add the oil and water mix until until well combined and coming together.
• Turn the dough out onto a lightly floured surface and knead for about ten minutes until smooth and elastic.
• Place the dough in an oiled bowl and loosely cover with kitchen towel. Set aside for the dough to rise.
• Depending upon your weather the dough will rise in 30 minutes to 1 hour.
• When the dough has doubled, punch the dough down.
• Divide the dough into 10-12 equal balls, and then roll the balls until smooth.
• Place the balls on an tray cover them with a damp tea towel and let the dough balls rest for about ten minutes. Resting makes the dough easier to roll out.
• Pre-heat a tawa/skillet ( use the sandwich toaster with the grilling plate).
• Flatten one ball of dough with your hand and flatten it out on an oiled wood surface.
• Roll it out in a circle with a rolling pin(you can also use your hands).
• Roll out to a circle about 12 inches in diameter.
• Gently transfer to the hot skillet or the on the hot grill .
• You will need to turn the laffa when the edges look dry and the bread is proofing up turn it over. You will have to be quick as Laffa only takes a few minutes to grill.
• Store in a casserole lined with kitchen towel or tissues.
• Use as soon as possible as I find that they are much more tasty immediately.
• Serve rolled with cutlets, hummus, mayonnaise, salad.

HOW TO MAKE LAFFA BREAD

Steps:

• 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.
• 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.)
• 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.)
• 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!

HOMEMADE LAFFA BREAD

Steps:

• Gather the ingredients.
• In the bowl of a stand mixer , fitted with a dough hook (or, if mixing by hand, in a large bowl), combine the water and sugar. Sprinkle with the yeast, stir, and let stand for 5 to 10 minutes, or until the yeast starts to foam.
• Add the flour, salt, and olive oil. Mix on low speed (or with a large wooden spoon) until all of the flour is incorporated and the dough pulls into a ball. The dough will be soft and fairly sticky.
• Cover the bowl with a clean tea towel or plastic wrap. Allow the dough to rise until doubled, about 1 to 1 1/2 hours, depending on the temperature of the room.
• Flour a work surface. With well-floured hands, divide the dough into 8 equal-sized pieces. Cup each piece between your hands, shaping the dough into balls.
• Cover the dough balls with a tea towel and let rise until almost doubled, about 10 to 20 minutes more.
• While the dough is on its second round of rising, preheat the oven to 500 F. Once the oven is preheated, place 2 rimmed baking sheets upside down in the oven, and allow to heat for 10 minutes. (If you are using a pizza stone, preheat to 525 F, and place the stone(s) in the oven when you turn it on.)
• On a well-floured surface, roll each dough ball into a thin 8- to 10-inch round or oval. Prick all over with a fork.
• Working quickly (but carefully) so you don't let too much heat escape from the oven, transfer a piece of shaped dough onto each baking sheet or stone.
• Cook for 3 to 6 minutes, or until the laffa begins to turn golden brown in spots.
• Carefully remove the baked laffa from the oven with tongs, transfer to a platter, and cover with a piece of foil to keep the laffa warm and allow it to steam slightly. Working in batches, repeat with the rest of the dough.
• Enjoy warm, or wrap in foil and store in a plastic bag for one to two days at room temperature. Reheat the foil-wrapped laffa before serving.
• Heat a grill pan or well-seasoned cast-iron skillet over medium-high heat. Brush with oil, and add a piece of laffa dough. Cook until the bottom begins to brown in spots, about 1 1/2 minutes. Turn with tongs or a spatula, and cook for about 1 1/2 minutes more, or until the dough is cooked through, and the surface is bubbled and charred in spots.
• Transfer the laffa to a platter and cover with foil to keep warm and steam slightly. Repeat with the rest of the dough, lightly oiling the pan as needed.

LAFFA BREAD

Steps:

• 1. Combine dry ingredients in a large bowl. Add oil and water. If you are making by hand (which is the easiest way), add liquid ingredients to dry ingredient bowl, and mix by hand for a few minutes until dough is well combined and coming together. Turn dough out onto a lightly floured surface and knead for about ten minutes until smooth and elastic. If you are using a food processor, process for about sixty seconds until a very smooth, soft, and slightly sticky ball forms. If you are using a mixer, mix with dough hook until the dough is very smooth, soft, and elastic. 2. Place dough in a large oiled bowl, loosely cover with plastic wrap, and then cover it with a tea towel. Place the bowl in a warm, draft-free corner. Let rise for about one hour, until the dough has at least doubled in size. Divide the dough into twelve equal balls, and then roll them until smooth. Place the balls on an oiled baking sheet. Cover them with a damp tea towel and let rest for about ten minutes. Resting makes dough easier to roll out since the gluten strands relax. 3. Heat a flat griddle pan to medium. Alternatively, you can use an upside-down wok or a large frying pan. Take a dough ball in your hands and flatten it out on an oiled wooden surface. Roll it out with a rolling pin or use your hands to make a circle about twelve inches in diameter. Place it on the hot surface. When the edges look dry and bread is expanding turn it over. Laffa only takes a few minutes to grill. Place finished Laffa in between some kitchen towels to keep warm. Laffa is best cooked last minute. Serve laffa with hummus and vegetables, schwarma, grilled kabobs, grilled kufte, salads or falafel. You can freeze laffa by wrapping in heavy duty foil and you can reheat them in a 350°F oven still wrapped for a few minutes. This recipe can be cut in half. Recipe posted with permission from Sephardic Baking from Nona and More Favorites: A Collection of Recipes For Baking Desayuno And More.

CHALLAH I

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

ICELANDIC SNOWFLAKE BREADS (LAUFABRAUD)

Steps:

• In a bowl, combine flour, baking powder and sugar. Mix in the butter and hot milk until a stiff dough is formed.
• Turn out onto a lightly oiled surface and knead until smooth and cooled.
• Divide dough into four parts. Shape each into a ball. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.
• Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
• On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter. Place the rounds on the floured waxed paper. Chill 30 minutes.
• In a skillet, heat 2 inches of fat to 375° to 400°F Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard.
• Fold the dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough. (Remember the paper snowflakes we cut out as kids?).
• Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling.
• When cool, sprinkle with powdered sugar, if desired.
• Store in an airtight container in a cool place or in the freezer until ready to serve.