Laffa bread is great with kebabs! Recipe courtesy of Chef Shai Fargian.
Ingredients
- 22 oz (620 g) flour + more for the table
- 4 tsp (20 g) salt
- 3⅛ tsp (10 g) instant yeast
- 3 Tbsp (37 g) sugar
- 3 Tbsp (37 g) sugar
- 5.5 fl oz (150 g) extra virgin olive oil + more for the bowl
- 13.5 fl oz (400 g) water
Instructions
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.
Follow up to my earlier comment. I think the ounces of flour are off. 22 ounces is only 2 3/4 cups of flour. I looked up another laffa recipe and it called for 7 cups of flour for the same amount of liquids.
22 ounces is approximately 5 cups of flour.
Can you convert the ounces ingredients to cups and spoon sizes? I tried to make this twice over the weekend and ended up with dough soup each time. I think my conversions were off.