 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 aslafa orIraqi pita, is theModern Hebrew term for a large, thinflatbread with anIraqi origin.[3] Laffa is a simple bread that is traditionally vegan[3] and cooked in atannur ortabun, both of which areclay ovens. It is most often used towrapfalafel,kebab, andshawarma to make sandwiches, to dip inhummus,matbucha and other dips, or withshakshouka, and otherdishes. It is also the traditional bread used insabich, an Israeli eggplant sandwich.[4][1]
Laffa is similar to manytandoor breads found inAsia, includingnaan andpita.[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]
Laffa is known as Iraqi pita, given its origin in Iraq.[3] Members of theJewish community of Iraq, almost all of whom came to Israel viaOperation Ezra and Nehemiah in the mid-20th century, brought with them the standard Iraqi flatbread known inBaghdad Jewish Arabic asʿēsh tannūr,ḫobz al-tannūr, or simplykhubz "bread".[6] Laffa was traditionally baked in communal outdoor wood or coal-fired ovens and served as an accompaniment to myriad dishes.[4][1]
The wordlaffa (Mesopotamian Arabic:لفة) is of Arabic origin, meaning "wrap" or "roll".[1][7]
Laffa is prepared by creating a dough typically made up of flour, water, yeast, salt, sugar, and olive oil and combined over a long fermentation process. 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 again. Afterwards, 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.[4][1] For the cooking process, laffa was traditionally baked in awood- or coal-fired oven, similar to atandoor. In modern times apizza oven,outdoor grill,stovetop,frying pan, or oven is more often used. After baking, laffa is often finished witholive oil andza'atar.[8]
While laffa and pita are similar in appearance, different leavening processes creates significantly different outcomes. Pita only undergoes moderate leavening, while laffa can be fermented days on end. This leads pita to have a thinner and crispier texture while laffa is much thicker and chewier.[6]
Laffa's simplicity makes it an ideal pairing for various dishes. In particular, its durable texture makes it suitable for dipping, and it is frequently paired with dips such ashummus and othermezes. It is the traditional bread used insabich and is also commonly used to wrap sandwiches such asfalafel,shawarma, ground meatkebabs, and others.[1]
Laffa has distinct regional variations. In Iraq, any sandwich or wrap made with this bread is called alaffa. The name refers to the bread it is wrapped in.[1] InIsrael, laffa is often used as a general term. For instance, Israelis may refer to both taboon bread and the thinnersaj bread as "laffa".[1]
The dictionary definition ofלאפה at Wiktionary| History | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Types | |||||||||
| Religious dietary laws | |||||||||
| Chefs | |||||||||
| Religious foods | |||||||||
| Breads |
| ||||||||
| Sweets |
| ||||||||
| Pastries | |||||||||
| Fried foods | |||||||||
| Dumplings, pastas and grain dishes | |||||||||
| Casseroles and savory baked dishes | |||||||||
| Snacks and other baked goods | |||||||||
| Sandwiches | |||||||||
| Egg dishes | |||||||||
| Meat dishes | |||||||||
| Fish dishes | |||||||||
| Salads and pickles | |||||||||
| Vegetable dishes | |||||||||
| Soups and stews | |||||||||
| Cheeses and other dairy products | |||||||||
| Condiments, dips and sauces | |||||||||
| Beverages | |||||||||
| Herbs, spices and seasonings | |||||||||
| Eateries | |||||||||
| Related lists | |||||||||
