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Stovetop Laffa Bread (Israeli Flatbread, No Oven)

Stovetop Laffa Bread (Israeli Flatbread, No Oven)

Soft, foldable homemade laffas with charred spots. No oven, just a large skillet.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 14 laffas
Course: Breads & Rolls
Cuisine: Israeli, Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 8 cups (1 kg) all-purpose flour
  • 2 tablespoons instant yeast
  • 2 tablespoons honey or sugar
  • 1 tablespoon salt
  • 8 tablespoons (½ cup / 120 ml) olive oil
  • 2¾ cups (650 ml) water

Method
 

  1. Sift the flour into a large bowl. Add the yeast, honey, salt, and olive oil.
  2. Pour in the water gradually, as needed, and knead for about 10 minutes, until the dough is smooth, soft, and elastic.
  3. Cover and let rise for 1–1½ hours, until doubled in size.
  4. Divide into balls of about 5 oz (140 g) each. Cover and let rise again for 20 minutes.
  5. Heat a large skillet over medium-high heat. Roll each ball into a large, thin round.
  6. Cook for 30 seconds to 1 minute on each side, until the laffa puffs up and gets charred spots.
  7. Wrap each one in a clean kitchen towel right away, and keep all the laffas wrapped so they stay soft.

Notes

Tips for soft, puffy laffa
  • 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.
Substitutions
  • Honey → sugar (same amount).
  • All-purpose flour → bread flour will work for a chewier laffa.