Search URJ.org and the other Reform websites:

Laffa Bread

By: 
Tina Wasserman
laffa bread

Really easy to make and so delicious. You’ll hate buying this bread any more.

Ingredients: 
7 ½ cups bread flour
1 package Rapid Rise yeast
2 tablespoons sugar
½ tablespoon salt
3 cups water
¼ cup fragrant extra virgin olive oil (Tunisian, Greek or Italian)
Additional oil for greasing bowl and board
Directions: 
  1. Combine 7 cups of the flour, yeast, sugar and salt in a large mixing bowl or bowl of a stand mixer fitted with a dough hook.
  2. Measure the water  in a large glass measuring cup and microwave for 1 minute and 35 seconds (or until it is around 120°F on an instant read thermometer).
  3. If using a mixer turn it on to #2 setting. Add the water and then add the oil. Stir until all liquid is incorporated.
  4. Add the remaining ½ cup flour and run the mixer for 6 minutes OR, place the ½ cup flour on your counter or a board and knead the flour into the dough until a smooth, soft, slightly sticky dough is formed.
  5. Grease a large bowl with 1 tablespoon olive oil.  Turn dough in bowl to coat with oil, cover with plastic wrap and place in a warm, draft-free spot (a turned off microwave oven is perfect for this, or a warming drawer (if you are lucky to have one).
  6. Let dough rise until doubled in size (about 1 hour). Punch down dough and cut into 12 pieces.  Dough is very soft and sticky so flour your hands well before shaping into balls.  Place dough balls on a greased cookie sheet and let rest while you get your board and pan ready.
  7. Heavily oil a large cutting board and heat a flat, non-stick griddle or ridged grill.
  8. Place a ball of dough on the oiled board and lightly pat the dough into a circle about 8 inches in diameter.  Don’t worry if it is not a perfect circle, it will stretch when placing it in the pan and gets torn apart while eating anyway.
  9. Cook dough on one side until lightly golden and edges look puffed and dry.  Flip dough over and cook for a few minutes until underside is done.  This should take only about 3-4 minutes total.
  10. Keep covered until all laffa is made.
  11. Serve with vegetables and Mediterranean dips, or fold over a filling and eat it like a sandwich.

Tina Wasserman is the author of Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora and Entrée to Judaism for Families and is a visiting lecturer and scholar-in-residence throughout the country. She serves on the boards of ARZA and URJ Camp Newman, and is a member of Temple Emanu-El in Dallas, TX. Her recipes can be found at Cooking and More and throughout ReformJudaism.org, where she serves as food editor. Tina can be reached for congregational and organizational events through her website.

Tina's Tidbits: 

  • The trick to making this bread is to pay attention to the words “heavily oil”.  Your board should be slippery with oil.
  • Laffa tastes just as fresh 2 days later if kept in a sealed plastic bag.  You can warm it in a microwave oven for 20 seconds but room temperature is just fine.
  • Never refrigerate baked goods, as they actually get stale faster.

 

 

Source: 
Tags: