Laffa bread is a popular Israeli bread traditionally served with hummus as strips to dip and eat. However, as a street food, this bread takes different forms and is very popular. It can be sandwiched with Falafel, Matbucha or as Sabich.
Middle East cuisine is popular for its various street foods, along with the dips and spreads. And many wraps are done with these put together. This was one of the early flatbreads I made and again redid when I had to make another dish down the lane. So you will find two sets of pictures with different accompaniments.
This is a yeasted bread and you really got to plan well. Since I had planned on baking a set of dishes that would use the same ingredients, I had to sort out through my list. It meant I had dishes down the week ready before I had the first week’s dishes done.
Again with all these recipes, I don’t remember how I landed with it, however, I checked my bookmarks and one led to another sort of thing. I adapted this recipe from Manjula, the lady who cooks up a storm and makes it sound such a breeze it is!
This will be something I will surely make again as the second time I repeated it came out so beautifully with those accompaniments. Laffa Bread was my choice for L for my A to Z International Flatbreads. The other one I thought of making was Litti however, that will come out when needed. If you are interested to know what’s L for Street Food, Check my other space.
In A to Z International Flatbreads
A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
Step by Step Pictures for making Laffa Bread
Laffa Bread ~ Israeli Flatbread
1 1/2 cups All Purpose Flour
1 tsp Instant Yeast
1 cup Water warm
1 tsp Sugar
1/4 tsp Salt
1 tbsp Cooking Oil
In a wide bowl add all the ingredients except water and mix them well.
Add warm water little by little and form a smooth dough.
Knead them for 10 mins, it the dough becomes soft and pliable.
I kneaded using the food processor and it is relatively very quick.
Grease the bowl and place the dough with cling film covered. Let it rest for an hour or so to double.
Once it doubles, punch it and divide into equal balls
Floor the work surface well and roll a dough ball like we do for roti.
Roll them to flatbread like how we do with our rotis.
Heat a tawa/pan and put the rolled laffa on the hot pan.
When the laffa puffs up, flip and cook the other side, till you see brown spots.
Oil the pan if needed and repeat the same with the rest of the dough balls.
Traditionally it is served with Hummus. This is also the base for many wraps and sandwiches