Israeli Laffa Bread
Soft, pillowy flatbread charred on a hot skillet until bubbled and golden. Serve warm with hummus, tahini, or grilled vegetables for an authentic Israeli street-food experience.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- ¾ cup warm water
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon instant yeast
- 2 tablespoons za'atar (optional, for serving)
Instructions
- 1
Pour 0.75 cup of warm water into a large bowl, then sprinkle 0.5 teaspoon of instant yeast over the surface and wait 1 minute until the yeast dissolves and becomes foamy.
- 2
Add 2 tablespoons of olive oil and 0.5 teaspoon of salt to the yeast mixture, then stir with a wooden spoon until combined.
- 3
Pour 2 cups of flour into the bowl and stir with a wooden spoon until no dry flour remains and the mixture forms a rough, shaggy dough.
- 4
Dust the countertop with a pinch of flour, then turn the dough onto it and knead by pushing down with the heel of your hand, folding the dough back toward you, rotating a quarter turn, and repeating for 5 minutes until smooth and slightly elastic.
- 5
Shape the dough into a ball, place it back in the bowl, cover the bowl with a clean kitchen towel, and let it rest at room temperature for 10 minutes.
- 6
Divide the dough into 4 equal pieces by cutting with a knife or pulling apart by hand, then gently shape each piece into a ball.
- 7
Dust a clean countertop lightly with flour, place one dough ball on it, and roll it flat with a rolling pin into a round about 1/8-inch thick and 8 inches wide, like a thin pizza crust.
- 8
Heat a 12-inch cast iron skillet or non-stick skillet over medium-high heat for 2 minutes until a drop of water sizzles and evaporates immediately when flicked onto the surface.
- 9
Carefully lay the rolled dough onto the hot skillet and cook for 90 seconds until the bottom surface turns golden brown with dark spots, then flip it over using tongs or a spatula.
- 10
Cook the second side for 60–90 seconds until it also turns golden brown and the bread puffs up slightly, then transfer to a clean plate.
- 11
Repeat steps 7 through 10 with the remaining three dough balls, rolling and cooking each one immediately after the previous one has finished.
- 12
Brush or drizzle the warm laffa bread lightly with olive oil and sprinkle with za'atar if desired, then serve immediately while still warm.
Tools you’ll need
- large bowl
- wooden spoon
- countertop or cutting board
- knife
- rolling pin
- 12-inch cast iron skillet or non-stick skillet
- tongs or metal spatula
- clean kitchen towel
- clean plate
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