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Freshly grilled chicken shawarma wraps with homemade laffa bread, shredded lettuce, tomatoes, cucumbers, and pickled vegetables, drizzled with garlic sauce.
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Laffa Bread

Soft, chewy Middle-Eastern laffa flatbread with a lightly speckled, blistered surface - no taboon oven and no pocket, just a hot pan. It is the perfect big, foldable wrap for shawarma and falafel, and far easier to make at home than you would think.
Prep Time20 minutes
Cook Time15 minutes
Total Time1 hour 45 minutes
Servings: 6 breads
Calories: 246kcal
Author: Chef Łukasz Babral
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Equipment:

Ingredients:

  • 360 g plain flour - sieved, plus extra for dusting
  • 240-260 g lukewarm water - start with 240 g and add more only if needed
  • 10 g salt
  • 1 tsp sugar
  • 1 tbsp instant yeast
  • 1 tbsp olive oil

Instructions:

Make the Dough

  • In a bowl, combine the lukewarm water, sugar and instant yeast. Leave to stand for 10 minutes, until frothy.
  • Add the sieved flour, salt and olive oil to the yeast mixture. Knead for 5-8 minutes by hand or with a mixer, until smooth and elastic. If the dough feels dry, add a little more water (up to 20 g) a splash at a time.
  • Transfer to a greased bowl, cover with a clean towel and leave to prove somewhere warm for 1 hour, or until doubled in size.

Shape and Cook

  • Knock the dough back and divide into 6 equal pieces. Roll into balls and rest on a floured surface for 10 minutes.
  • Roll each ball into a large, thin circle. Cook on a medium-high frying or griddle pan for a couple of minutes per side, until puffed and speckled with brown. For a smoky flavour, you can grill them outside instead.
  • As each laffa comes off the heat, stack them wrapped in a clean tea towel. The trapped steam keeps them soft and foldable. Serve warm.

Notes:

Water: start with 240 g and add a little more only if the dough feels dry - you want it smooth and elastic, not wet.
Medium-high heat: a couple of minutes each side is enough; too hot and the breads scorch before they cook through.
Prove properly: give the dough a full hour to double - that is what makes the bread soft and easy to roll.
Storing: best fresh, but they freeze well stacked with parchment between them for up to 3 months - reheat straight from frozen on a hot pan.

Nutrition:

Serving: 1g | Calories: 246kcal | Carbohydrates: 47g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 655mg | Fiber: 2g | Sugar: 0.8g
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