Laffa from Breaking Breads: A New World of Israeli Baking (page 121) by Uri Scheft and Raquel Pelzel

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on June 01, 2020

    Quick and easy to make, perfectly soft. Baked on my pizza stone in the oven at 280C for 4 minutes. Made half a recipe as an accompaniment to the oxtail stew from Falastin, gone within minutes. Kids loved them!

  • anya_sf on August 31, 2019

    The recipe calls for all-purpose flour with 11.7% protein, which I did not have, so I used half Gold Medal all-purpose and half Gold Medal bread flour. The dough was very springy and took several passes to roll out, and the rounds wouldn't stay 14" across, but sprang back to 8-10" every time. Half of the breads developed pockets during baking. Despite immediately putting them into a plastic bag to soften, the breads were not that soft and were extremely chewy. Perhaps the bread flour was a mistake. The flavor was pretty good, but the texture wasn't what I'd hoped for. Still, they worked as a vehicle for hummus and eggplant spread.

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