Fluffy Flatbread (Laffa) with Za’atar and Sumac
Flatbread, also known as laffa, takes on a whole new level of culinary delight when seasoned with the aromatic combination of za’atar and sumac. The soft and pillowy bread serves as the perfect wrap or torn into pieces to dip into flavorful spreads, like hummus and tahini.
Laffa is a versatile and timeless culinary creation, has been cherished across cultures for centuries. Its simple yet satisfying nature makes it a staple in various cuisines around the world. With its thin and pliable texture, laffa is used as a vessel for an array of flavors and fillings.
Servings: 20
EQUIPMENT
INGREDIENTS
- 2.2 pounds/1 kilogram flour
- 2 tablespoons dry yeast
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 tablespoon coarse salt
- ¼ cup olive oil
- 3 cups warm water
Brush (mix in a bowl):
- ½ cup olive oil
- 1 tablespoon za’atar
- 1 tablespoon sumac
INSTRUCTIONS
- In a stand mixer bowl, combine all the dry ingredients. Gradually add the oil and water and process into a soft and pleasant dough. Knead for 10 minutes, then transfer to a bowl and continue kneading manually for 3 minutes. Coat the dough with oil, cover and let it rise for 60-90 minutes, until doubled in size.
- Divide the dough into balls and place on an oiled surface, oil the top as well and cover for 10 minutes.
- Heat up a frying pan over medium-low heat. Roll out each dough ball using a rolling pin and place in the pan. Brush with the brush mixture. When the top of the dough is full of bubbles, turn over and cook for another minute. Turn over again, brush and set aside on a plate in a pile. Wipe off the pan with a paper towel between each laffa. Cover with a towel until serving.
MY NOTES
Frequently Asked Questions
Can I add more za’atar and sumac if I want?
Sure!
How can I prevent the laffa from sticking to the pan?
Don’t worry, it won’t stick to the pan since it is oiled. Just make sure the pan is well heated before adding it.
