Laffa - Iraqi Flatbread
Laffa bread is a soft, chewy flatbread that comes from Iraq. It’s a bit thicker than pita and is great for wraps, scooping up dips, or just eating warm on its own.
Servings: 6 pieces
Calories: 270kcal
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 Rolling Pin
Ingredients
- 1 cup tepid water (plus 1 tablespoon)
- ½ teaspoon sugar
- 1 teaspoon fast action dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 ¼ cups plain flour (400 grams)
Instructions
Oven-Baked Laffa (With Pockets)
- In a bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
- Add the flour and salt, and olive oil to the yeast mixture. Mix until a dough forms.
- Transfer the dough to a floured surface and knead for about 5-6 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
- Punch down the dough and divide it into 6 equal portions. Let them rest for 10 minutes.
- Roll each into a ball and let them rest for another 15 minutes.
- Flatten each ball into a circle about ¼ inch thick. Thinner dough puffs better in the oven.
- Turn your oven to its highest setting (around 445°F / 230°C).
Skillet Laffa (No Pockets)
- Follow the same dough steps: mix, knead, let rise, and divide into 6 balls.
- Let the balls rest for 15–20 minutes before rolling out.
- Roll each dough ball into a round about ¼ inch thick.
- Heat a large skillet or cast-iron pan over medium-high heat. Place one dough round in the hot dry pan (no oil needed).
- Cook for 1–2 minutes until bubbles form and the bottom has some golden spots.
- Flip and cook the other side for another 1–2 minutes.
- Place the cooked laffa under a clean towel to keep warm and soft. Repeat with the rest of the dough.
Notes
- Don’t skip the resting time. Letting the dough rest after shaping helps it roll out more easily and gives a better texture.
- Cooking on a hot surface gives laffa its characteristic charred spots. The hotter your oven and surface, the better the puff.
- Store leftover laffa in an airtight container. Reheat on a skillet or in the oven to restore softness.
- Try to roll the dough out evenly—not too thick, not too thin. About ¼ inch is perfect.
- Cover the baked laffa with a towel to keep the bread soft and prevent it from drying out as it cools.
- Add flavor after cooking. Brush with olive oil and sprinkle with za’atar, garlic, or sesame seeds right after baking or grilling.
Nutrition
Calories: 270kcal | Carbohydrates: 52g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 391mg | Potassium: 78mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.002mg | Calcium: 12mg | Iron: 3mg