Laffa Bread for #Breadbakers | Middle Eastern Bread

When I made Pita for the Mediterranean meal we had, I had also bookmarked a few other bread recipes from that region. One of them was Laffa. So this month, Karen @Karenskitchenstories is hosting Middle Eastern Bread and it made perfect sense to make this ultra soft Israeli/ Palestinian-origin bread that's somewhere, as the recipe source rightly put, between a Naan and a Pita. 

I quartered the recipe and made about 3-4 breads, but they were all gone the first time I made them. 

So, made this exclusively for #Breadbakers with a mixture of Wholwheat Atta (stone ground wholwheat flour) and all purpose. Its amazing to note that with the same combination of flour, oil, yeast and salt , so many many different breads are made across the world. 

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Let's check this recipe out. This goes great wit hummus or even as a sandwich / wrap with hummus topped salad / veggies or even falafel. The char-grilled marks on this bread are a must-have so make sure your grill is super hot and watch it while its cooking coz over-cooking can immediately turn the bread rubbery and hard. This bread also would go brilliantly with Beetroot Hummus 

Prep time - 15 mins Rise time : 1 hour. Cook time : 15-20 mins, Makes : 6 pieces. 

Cuisine : Middle Eastern ; Course : Main course ; Difficulty level - Easy

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Ingredients:

• Bread flour - 1.5 cups
• Wholewheat flour - 1.5 cup
• Instant yeast - 7 grams
• Sugar - 1 TBSP
• Salt - ½ tsp 
• Olive oil - 2 TBSP
• Warm water - 2 cups + 3 tablespoon (approx.) 

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How to:

1. In a stand mixer, add the dry ingredients, mix well. Make a well, and add the proofed yeast (yeast + warm water + sugar dissolved and set aside for 7-10 mins till yeast 'blooms'). 
2. Mix well, add half the oil and knead till dough is smooth and pliable. Add the rest of the oil and knead again by hand for 4-5 mins. Rest in a greased bowl , covered with a kitchen towel for 1 hour (or till it doubles).
3. Once doubled, punch out the dough for any air pockets. knead for 3-4 mins again, and pinch out equal sized balls. Flatten them out slightly and leave them under a kitchen towel while the grill heats up. 
4. Roll into slightly thickish (and even haphazard shaped breads - it doesnt matter :p) and place on hot grill. Cook for 1-2 min till you see them puff , then flip them over and cook for another 30 seconds (make sure not to overcook or undercook them). 
5. Serve with hummus, and/ or use as a wrap with falafels / kebabs / shawarma. I served them with Fasolia (Vegan middle eastern curry made with Kidney beans)

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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com. 

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Let's see what breads we have from the Middle Eastern stable this month... 

• Baked Pita Bread from A Day in the Life on the Farm
• Eggless Challah Bread from Cook with Rent
• Fatayer Jebneh (Arabic Cheese Pie)from Food Lust People Love
• Garlic Butter Glazed Talami Bread from All That's Left Are The Crumbs
• Jerusalem Bagels from Karen's Kitchen Stories
• Kaak from Ambrosia
• Khobz Al Khameer (Traditional Emirati Bread) from Ruchik Randhap
• Kubaneh from Gayaythri's Cook Spot
• Laffa from Sizzling Tastebuds 
• Manakeesh from Mayuri's Jikoni
• Maneesh from The Mad Scientist's Kitchen
• Nan-e_Barbari from Anybody Can Bake
• Omani Maldouf Date Bread from The Schizo Chef
• Rose Shaped Dinner Rolls - Turkish Pogaca Pastry from Sneha's Recipe
• Tahinli Ekmek | Turkish Tahini Bread from Bread and Dreams
• Vegetarian Lahmacun (Turkish Pizza Snack) from Cook's Hideout