Laffa Bread

Laffa bread is great with kebabs! Recipe courtesy of Chef Shai Fargian.


  • 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


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. 

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