Vegan Laffa Bread
This recipe makes a soft, chewy, and slightly elastic flatbread perfect for wrapping your favorite fillings like falafel or shawarma. It's also great for dipping into hummus or other spreads. The dough comes together easily and bakes quickly.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 370 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gall-purpose flour
- 7 ginstant yeast
- 1 tspsugar
- 1 tspsalt
- 300 mlwarm water
dough
- 2 tbspolive oil
for brushing
- 1 tbspolive oil
Equipment
measuring cups and spoons · baking steel or pizza stone (optional) · large bowl · rolling pin · baking sheet · kitchen towel · whisk
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, instant yeast, sugar, and salt.
About 2 min
Cook’s note: Ensure your water is warm, not hot, to activate the yeast without killing it. About 40-45°C (105-115°F) is ideal.
- 2
Gradually add the warm water and olive oil (dough) to the dry ingredients, mixing until a shaggy dough forms.
About 3 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
About 7 min
Cook’s note: If the dough is too sticky, add a little more flour, one tablespoon at a time.
- 4
Lightly grease a clean bowl with a small amount of olive oil. Place the dough in the bowl, turning it once to coat.
About 1 min
- 5
Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 60 minutes, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough in cooler kitchens.
- 6
Preheat your oven to 230°C (450°F) and place a baking steel or pizza stone inside to heat up, if you have one. Otherwise, a heavy baking sheet will work.
About 15 min
Cook’s note: Getting the baking surface very hot is key to achieving a good puff and texture.
- 7
Gently punch down the risen dough and divide it into 6 equal pieces.
About 1 min
- 8
On a lightly floured surface, roll each piece of dough into a very thin oval or round shape, about 20-25 cm (8-10 inches) in diameter.
About 5 min
Cook’s note: Aim for a thickness of about 2-3 mm for authentic laffa texture.
- 9
Carefully transfer one rolled laffa onto the preheated baking steel or baking sheet.
Cook’s note: Use a pizza peel or the back of a baking sheet dusted with cornmeal to slide the dough onto the hot surface.
- 10
Bake for 2-4 minutes, or until the laffa puffs up and has lightly browned spots on the bottom.
About 3 min
Cook’s note: Keep a close eye on it, as baking times can vary greatly depending on your oven.
- 11
Remove the baked laffa from the oven and brush lightly with olive oil (for brushing).
About 1 min
Cook’s note: Brushing with oil helps keep the bread soft and adds flavor.
- 12
Repeat with the remaining dough pieces.
About 12 min
Cook’s note: Stack the finished laffa and cover with a clean towel to keep them warm and soft.
Per serving
Nutrition
- Calories
- 369.6kcal
- Protein
- 8.8g
- Carbs
- 64.5g
- Fat
- 7.7g
- Fibre
- 2.6g
- Sugar
- 1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover laffa bread in an airtight container or bag at room temperature.
Reheat in a dry pan over medium heat for 30 seconds per side, or microwave briefly until warm and pliable.
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