Laffa bread is great with kebabs! Recipe courtesy of Chef Shai Fargian.
Set the EGG for direct cooking with a Plancha Griddle (flat side up) at 700°F/370°C.
Combine dry ingredients in a large bowl. Add oil and water. Using the paddle attachment with a mixer, mix for 1 minute on low, 1 minute on medium, and 20 seconds on high.
Place the dough in a large oiled bowl and fold 3 times. Loosely cover with a kitchen towel and let the dough rest for 20 minutes.
Divide the dough into 10 equal parts, roll into balls and let the dough rest for 20 minutes. Using a rolling pin, roll to 1/8 inch.
Place on the plancha griddle for 1 minute on each side. Place finished laffa in between kitchen towels to keep warm. Serve laffa with grilled kebobs, hummus and vegetables, schawarma or salads.