Laffa bread is dangerous.
Never something I can resist!
Stuff them with anything and they’ll be amazing. BBQ kebabs are at the top of my list.
Picture that: homemade laffa, stuffed with grilled kebabs, lemony fresh Israeli salad and dripping tchina. I don’t think you can get any better BBQ food than that!
7 cups flour
2 tsp yeast
2 tbsp sugar
1 tsp pink salt
1/4 olive oil
3 cup warm water
DIRECTIONS:
In the bowl of an electric mixer, combine flour, yeast, sugar and salt. Mix to combine. Add oil and water and start kneading for about 10 minutes.
Oil a mixing bowl and transfer the dough inside. Top with more olive oil. Cover and let it rest until double in size.
Punch down your dough. Separate into 12 dough balls (or 16 if you want smaller laffas).
Roll out one dough ball at a time. You can use flour if it gets a little sticky.
Heat a grill pan at medium high heat. Once hot, place your first flattened dough on it. After about 2 minutes, flip. once grilled on both sides transfer into a clean kitchen towel and cover to avoid getting dry.
Repeat for all your dough balls. Once done, you can either enjoy your laffas fresh or seal into a freezer safe ziploc bag and freeze.
For full video, click here.
Enjoy,
Guila
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