Laffa

Laffa, also known as lafa or Iraqi pita, is a large, thin flatbread in Israeli cuisine, of Iraqi origin. It is cooked in a tannur (tandoor) or taboon oven. Laffa does not form a pocket like a Levantine pita; it is most often used to wrap sandwiches such as falafel and shawarma, to dip in hummus, matbucha and other dips, or with shakshouka, and other dishes. It is also the traditional bread used in sabich, an Israeli eggplant sandwich.[3][1] It is similar to, or indistinguishable from, many tandoor breads found in Asia including naan[2] and the traditional Palestinian taboon bread.

"Lafa" redirects here. For the Ethiopian village and homonymous rock church, see Mizane Birhan.
Laffa
Laffa, grilled over coals.
Alternative namesLafa, lapha, Iraqi pita
TypeFlatbread
Place of originIraq[1][2]
Main ingredientsFlour, water, yeast, olive oil, kosher salt

History
Laffas for sale at the Machane Yehuda market in Jerusalem
Sabich wrapped in laffa.

Members of the Jewish community of Iraq, almost all of whom emigrated to Israel in the mid-20th century, brought with them the standard Iraqi flatbread known as aish tannur or simply khubz (bread). It was the traditional bread baked in their communal outdoor wood or coal-fired ovens, and served as an accompaniment to a myriad of dishes.[3][1] In Iraq, a sandwich or wrap made with this bread is called a laffa; in Israel the name became applied to the bread itself.[1] Traditional breads found in the Palestine region, such as taboon bread or thinner sajj bread, may also be referred to as "laffa" by Israelis.[1]

Preparation
Laffa baking in a coal-fired oven

Laffa is prepared by creating a dough typically made up of flour, water, yeast, salt, sugar, and olive oil. The dough is kneaded and then often left to rise for several hours or overnight. It is then divided into several balls of dough, which are then left to rise. Traditionally a wood- or coal-fired oven is prepared, similar to a tandoor; in modern times a pizza oven, outdoor grill, stovetop, frying pan, or oven is more often used. The dough is then rolled out into a large, thin piece, much thinner than a pita, and cooked for several minutes until it has risen slightly and cooked through.[3][1]

Laffa is frequently paired with dips such as hummus and other mezzes. It is the traditional bread used in sabich, and is also commonly used to wrap sandwiches in such as falafel, shawarma, ground-meat kebabs, and others.[1]

See also

References
  1. Marks, Gil. The Encyclopedia of Jewish Food.
  2. Solomonov, Michael. Israeli Soul. HMH.
  3. Solomonov, Michael. Zahav: A World of Israeli Cooking. HMH.
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