Nothing beats the smell of warm laffa filling the kitchen. And you can make it at home with no oven and no taboon.
All you need is a big skillet. The laffas come out soft and foldable, with charred spots that look like they came from a stone oven.
The dough is easy and uses only basic ingredients.
I fill them with shawarma, hummus, or roasted vegetables. Or I just tear them and dip.
One tip: wrap each laffa in a clean towel the second it leaves the pan. That’s what keeps the whole stack soft.
Once you try these, you won’t want to buy laffa again.
Stovetop laffa is made from flour, instant yeast, honey or sugar, salt, olive oil, and water. Knead 10 minutes, rise 1–1½ hours, divide into 5-ounce (140 g) balls, and rise 20 minutes more. Roll each one large and thin, then cook in a hot skillet over medium-high heat for 30 seconds to 1 minute per side.
Stovetop Laffa Bread (Israeli Flatbread, No Oven)
Ingredients
Method
- Sift the flour into a large bowl. Add the yeast, honey, salt, and olive oil.
- Pour in the water gradually, as needed, and knead for about 10 minutes, until the dough is smooth, soft, and elastic.
- Cover and let rise for 1–1½ hours, until doubled in size.
- Divide into balls of about 5 oz (140 g) each. Cover and let rise again for 20 minutes.
- Heat a large skillet over medium-high heat. Roll each ball into a large, thin round.
- Cook for 30 seconds to 1 minute on each side, until the laffa puffs up and gets charred spots.
- Wrap each one in a clean kitchen towel right away, and keep all the laffas wrapped so they stay soft.
Notes
- Add the water gradually. You may not need every drop to get a soft, smooth dough.
- Roll them thin. Thin laffas puff up better and cook fast.
- Let the skillet get properly hot before the first one goes in. That’s what gives the charred spots.
- Stack the cooked laffas inside the towel as you go.
- Honey → sugar (same amount).
- All-purpose flour → bread flour will work for a chewier laffa.
Frequently asked questions
Laffa is a large, thin, soft Middle Eastern flatbread, popular in Israel for wrapping shawarma and falafel. It’s thinner and wider than pita and has no pocket.
Yes. This recipe is made entirely in a large skillet on the stovetop.
A large, heavy skillet, such as cast iron, holds the heat well and gives good charred spots.
Wrap each one in a clean towel as soon as it comes off the heat and keep the stack covered.
Yes. Cool, stack with parchment between them, and freeze in a sealed bag. Warm in a dry skillet for a few seconds per side.
