Really easy to make and so delicious. You’ll hate buying this bread any more.
- 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.
- 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).
- If using a mixer turn it on to #2 setting. Add the water and then add the oil. Stir until all liquid is incorporated.
- 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.
- 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).
- 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.
- Heavily oil a large cutting board and heat a flat, non-stick griddle or ridged grill.
- 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.
- 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.
- Keep covered until all laffa is made.
- 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.
- 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.