 Laffa grilled over coals | |
| Alternative names | Lafa, lapha, Iraqi pita |
|---|---|
| Type | Flatbread |
| Place of origin | Iraq |
| Main ingredients | Flour, water, yeast, olive oil, kosher salt |
Laffa, also known as lafa or Iraqi pita, is the Modern Hebrew term for a large, thin flatbread with an Iraqi origin.[3] Laffa is a simple bread that is traditionally vegan[3] and cooked in a tannur or tabun, both of which are clay ovens. It is most often used to wrap falafel, kebab, and shawarma to make sandwiches, 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.[4][1]
Laffa is similar to many tandoor breads found in Asia, including naan and pita.[2] Though they are similar, laffa is unique in that it does not form a pocket and is much thicker and chewier than pita or naan.[5]
- ^ a b Marks, Gil. The Encyclopedia of Jewish Food.
- ^ a b Solomonov, Michael. Israeli Soul. HMH.
- ^ a b "Discovering tear-and-scoop laffa bread". 22 June 2020.
- ^ Solomonov, Michael. Zahav: A World of Israeli Cooking. HMH.
- ^ "What is the difference between Laffa and pita?".[permanent dead link]
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