Servings: 20
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.