Laffa Bread

Course Breads: Breads and Starters


  • 22 oz flour + more for the table 620 g
  • 4 tsp salt 20 g
  • 3⅛ tsp instant yeast 10 g
  • 3 Tbsp sugar 37 g
  • 3 Tbsp sugar 37 g
  • 5 ½ fl oz extra virgin olive oil + more for the bowl 150 g
  • 13 ½ fl oz water 400 g


  • 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.