Laffa facts for kids
Laffa grilled over coals
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| Alternative names | Lafa, lapha, Iraqi pita |
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| Type | Flatbread |
| Place of origin | Iraq, Israel |
| Main ingredients | Flour, water, yeast, olive oil, kosher salt |
Laffa, also called lafa or Iraqi pita, is a large, thin flatbread. It comes from Iraq and is very popular in Israeli cuisine. Laffa is a simple bread. It is usually made without dairy and is vegan. Traditionally, it is cooked in a special oven called a tannur or taboon oven.
People often use laffa to make sandwiches. They wrap foods like falafel, kebab, and shawarma in it. Laffa is also great for dipping into hummus, matbucha, and other tasty dips. You can also eat it with shakshouka and many other dishes. It is the traditional bread for sabich, which is an Israeli eggplant sandwich.
Laffa is similar to other tandoor breads from Asia, like naan and pita. But laffa is special because it does not form a pocket inside. It is also thicker and chewier than pita or naan.
Discovering Laffa's History
Laffa is often called Iraqi pita because it started with the Iraqi Jewish community. Most members of the Jewish community of Iraq moved to Israel in the mid-1900s. They brought their traditional Iraqi flatbread with them. This bread was known as aish tannur or simply khubz (which means bread).
In the past, laffa was baked in big outdoor ovens. These ovens used wood or coal for heat. Laffa was served with many different meals.
How Laffa is Made
Making laffa starts with a dough. The dough usually has flour, water, yeast, salt, sugar, and olive oil. These ingredients are mixed together and left to ferment for a long time.
First, the dough is kneaded. Then, it often rests for several hours or even overnight. After resting, the dough is divided into small balls. These balls are left to rise again. Next, each ball of dough is rolled out into a large, thin piece. This piece is much thinner than a pita. It cooks for a few minutes until it rises a little and is fully baked.
Traditionally, laffa was baked in a wood- or coal-fired oven, similar to a tandoor. Today, people often use a pizza oven, outdoor grill, stovetop, frying pan, or regular oven. After baking, laffa is often brushed with olive oil and sprinkled with za'atar.
Even though laffa and pita look similar, they are made differently. Pita only rises a little, but laffa can ferment for days. This makes pita thinner and crispier. Laffa, however, is much thicker, chewier, and more like a traditional bread.
Eating Laffa: Culinary Uses
Laffa is simple, which makes it perfect for many different dishes. Its strong texture makes it great for dipping. So, it is often eaten with dips like hummus and other mezze (small dishes).
Laffa is the traditional bread for sabich. It is also commonly used to wrap sandwiches. These include falafel, shawarma, and ground-meat kebabs.
Laffa has different names and uses depending on the region. In Iraq, any sandwich or wrap made with this bread is called a laffa. But in Israel, "laffa" usually refers to the bread itself. Israelis might even use the term "laffa" for both taboon bread and the thinner sajj bread.
Laffa is also quite healthy. It is a good source of protein and carbohydrates, and it has relatively few calories.
