When I made Pita for the Mediterranean meal we had, I had also bookmarked a few other bread recipes from that region. One of them was Laffa. So this month, Karen @Karenskitchenstories is hosting Middle Eastern Bread and it made perfect sense to make this ultra soft Israeli/ Palestinian-origin bread that’s somewhere, as the recipe source rightly put, between a Naan and a Pita.
I quartered the recipe and made about 3-4 breads, but they were all gone the first time I made them.
So, made this exclusively for #Breadbakers with a mixture of Wholwheat Atta (stone ground wholwheat flour) and all purpose. Its amazing to note that with the same combination of flour, oil, yeast and salt , so many many different breads are made across the world.
Let’s check this recipe out. This goes great wit hummus or even as a sandwich / wrap with hummus topped salad / veggies or even falafel. The char-grilled marks on this bread are a must-have so make sure your grill is super hot and watch it while its cooking coz over-cooking can immediately turn the bread rubbery and hard. This bread also would go brilliantly with Beetroot Hummus
Prep time – 15 mins Rise time : 1 hour. Cook time : 15-20 mins, Makes : 6 pieces.
Cuisine : Middle Eastern ; Course : Main course ; Difficulty level – Easy
- Bread flour – 1.5 cups
- Wholewheat flour – 1.5 cup
- Instant yeast – 7 grams
- Sugar – 1 TBSP
- Salt – 1/2 tsp
- Olive oil – 2 TBSP
- Warm water – 2 cups + 3 TBSP (approx.)
- In a stand mixer, add the dry ingredients, mix well. Make a well, and add the proofed yeast (yeast + warm water + sugar dissolved and set aside for 7-10 mins till yeast ‘blooms’).
- Mix well, add half the oil and knead till dough is smooth and pliable. Add the rest of the oil and knead again by hand for 4-5 mins. Rest in a greased bowl , covered with a kitchen towel for 1 hour (or till it doubles).
- Once doubled, punch out the dough for any air pockets. knead for 3-4 mins again, and pinch out equal sized balls. Flatten them out slightly and leave them under a kitchen towel while the grill heats up.
- Roll into slightly thickish (and even haphazard shaped breads – it doesnt matter :p) and place on hot grill. Cook for 1-2 min till you see them puff , then flip them over and cook for another 30 seconds (make sure not to overcook or undercook them).
- Serve with hummus, and/ or use as a wrap with falafels / kebabs / shawarma. I served them with Fasolia (Vegan middle eastern curry made with Kidney beans)
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
Let’s see what breads we have from the Middle Eastern stable this month…
- Baked Pita Bread from A Day in the Life on the Farm
- Eggless Challah Bread from Cook with Rent
- Fatayer Jebneh (Arabic Cheese Pie)from Food Lust People Love
- Garlic Butter Glazed Talami Bread from All That’s Left Are The Crumbs
- Jerusalem Bagels from Karen’s Kitchen Stories
- Kaak from Ambrosia
- Khobz Al Khameer (Traditional Emirati Bread) from Ruchik Randhap
- Kubaneh from Gayaythri’s Cook Spot
- Laffa from Sizzling Tastebuds
- Manakeesh from Mayuri’s Jikoni
- Maneesh from The Mad Scientist’s Kitchen
- Nan-e_Barbari from Anybody Can Bake
- Omani Maldouf Date Bread from The Schizo Chef
- Rose Shaped Dinner Rolls – Turkish Pogaca Pastry from Sneha’s Recipe
- Tahinli Ekmek | Turkish Tahini Bread from Bread and Dreams
- Vegetarian Lahmacun (Turkish Pizza Snack) from Cook’s Hideout