Laffa is the flatbread that puts pita to shame. Where pita is small and pocketed, laffa is large, soft, and pliable — a wide sheet of bread that wraps around shawarma, falafel, and grilled meats like a warm blanket. If you have eaten a shawarma wrapped in a large, thin, slightly chewy flatbread at an Israeli grill restaurant, you have eaten laffa.
Laffa (also spelled lafa) originated in the Iraqi Jewish community, where it was baked in a taboon — a clay oven where the dough is slapped directly onto the scorching-hot walls. Iraqi Jews who immigrated to Israel brought this bread with them, and it quickly became one of the most popular street breads in the country. Today, laffa is inseparable from Israeli shawarma culture.
At home, you can achieve excellent laffa on a very hot skillet, cast iron pan, or even an inverted wok. The key is high heat and quick cooking — 1–2 minutes per side until the bread puffs, chars slightly, and remains wonderfully soft and pliable.
For a smaller, pocketed alternative, try our Pita Bread. For another Iraqi-influenced bread, see our Sambusak.
What Makes This Laffa Special
- Large and pliable — each laffa is 30+ cm (12 inches), big enough to wrap a full shawarma serving.
- Quick stovetop cooking — no oven needed. A hot skillet or cast iron pan does the job in 2 minutes.
- Slight char for flavor — the high heat creates small charred spots that add smoky depth.
- Simple lean dough — flour, water, yeast, salt, and a touch of oil. Pareve and versatile.
Kosher Observance & Halachic Notes
Kosher Classification: Pareve
This recipe is pareve. No dairy or eggs. Serve with any meal.
Hafrashat Challah
This recipe calls for 500 g of flour. This requires separating challah without a bracha.
Hebrew:
בָּרוּךְ אַתָּה ה’ אֱלֹהֵינוּ מֶלֶךְ הָעוֹלָם אֲשֶׁר קִדְּשָׁנוּ בְּמִצְוֹתָיו וְצִוָּנוּ לְהַפְרִישׁ חַלָּהBaruch Atah Adonai, Eloheinu Melech ha’olam, asher kid’shanu b’mitzvotav v’tzivanu l’hafrish challah.
Checking Eggs
This recipe does not contain eggs.
Pas Yisroel
When a Jewish person sets the oven temperature, this fulfills Pas Yisroel requirements.
Brachot
- Before: HaMotzi Lechem Min Ha’Aretz — laffa is bread. Wash and make HaMotzi.
- After: Birkat HaMazon.
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 500 g | 4 cups | 100% |
| Warm water | 325 g | 1⅓ cups | 65% |
| Olive oil | 20 g | 1½ Tbsp | 4% |
| Instant yeast | 5 g | 1½ tsp | 1% |
| Granulated sugar | 5 g | 1 tsp | 1% |
| Fine sea salt | 8 g | 1½ tsp | 1.6% |
Step-by-Step Instructions
Step 1: Mix and Knead
Combine all ingredients. Knead 8–10 minutes until smooth and elastic.
Step 2: Rise
Cover, rise 1 hour until doubled.
Step 3: Divide and Roll
Divide into 6 pieces (~140 g each). Roll each into a ball, rest 10 minutes. Then roll each ball into a thin round, 30+ cm (12+ inches) in diameter.
Step 4: Cook
Heat a large cast iron pan or skillet over high heat. Cook each laffa for 1–2 minutes per side until it puffs, blisters, and develops charred spots. Stack cooked laffa in a towel to keep warm and pliable.
Storage
- Same day: Best fresh and warm, wrapped in a towel.
- Freezing: Stack with parchment, wrap tightly. Freeze up to 1 month. Reheat on a hot dry pan for 30 seconds per side.
Troubleshooting Guide
| Problem | Cause | Solution |
|---|---|---|
| Laffa is stiff, not pliable | Overcooked; too thick | Cook only 1-2 min per side. Roll thinner. Stack in towel immediately. |
| No char spots | Pan not hot enough | Heat pan until smoking. High heat is essential. |
| Dough springs back | Gluten too tight | Rest balls 10-15 min. If still resistant, rest 5 more minutes. |
Frequently Asked Questions
What is the difference between laffa and pita?
Laffa is larger (30+ cm vs 15–18 cm), thinner, and does not have a pocket. It wraps around fillings. Pita is smaller, thicker, and puffs to create an internal pocket for stuffing. Both are essential Israeli breads, but laffa is the wrap bread and pita is the pocket bread.
Can I bake laffa in the oven?
Yes. Place on a preheated baking stone at 260°C (500°F) for 2–3 minutes. The stovetop method gives better char, but the oven works for larger batches.
The Wrap That Changed Israeli Street Food
Big, soft, slightly charred — laffa is the bread that makes shawarma unforgettable.
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