Laffa Bread Recipes
HOW TO MAKE LAFFA BREAD
Recipe from and with thanks to The Global Jewish Kitchen via The View from Great Island
Provided by Mary Younkin
Number Of Ingredients 6
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!
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HOW TO MAKE LAFFA BREAD - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.2/5 (76)Total Time 1 hr 30 minsCategory BreadCalories 314 per serving
- Laffa Bread: Combine the dry ingredients. Add the oil and water and if you are using a food processor process for about 60 seconds until a very smooth, soft, and slightly sticky ball forms. If using a mixer, mix with the dough hook until the dough is very smooth, soft and elastic. If making by hand; after you add the liquid ingredients to the dry ingredients, mix by hand in the bowl for a few moments 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.
- In all cases after the kneading, place the dough in an oiled bowl and loosely cover with plastic wrap. Then cover the bowl with a tea towel and place it in a draft free warm corner so the dough may rise. In about an hour, when the dough has doubled or more, punch the dough down. Divide the dough into 10-12 equal balls, and then roll the balls until smooth. Place the balls on an oiled cookie sheet. 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 grill pan to medium. I found that the large non stick grill pan was the easiest to work with. Take a ball of dough in your hands and flatten it out on an oiled wood surface. Roll it out with a rolling pin or use your hands. Make a circle about 12 inches in diameter and place the Laffa on the hot grill surface. When you see the edges looking dry and the bread is poofing up turn it over. Laffa only takes a few minutes to grill. Place the finished Laffas in between some kitchen towels to keep warm.
- Hummus: Put the garlic and chickpeas in a food processor or blender and process for 2 minutes, scraping down the bowl as necessary. the mixture will be very dry at this point.
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