Laffa Flatbreads
Fresh laffa or pita breads are quick and easy to make. The dough is forgiving and they bake in 30 seconds. A perfect accompaniment to a mid-week dinner.
Makes half a dozen pitas
What You’ll Need:
480g all purpose or bread flour
6g instant yeast
9g salt
10g sugar
354g room temp water
26g olive oil
stand mixer and dough hook
heavy bottomed cast iron skillet/pizza oven
What To Do:
in the bowl of your stand mixer add the flour, sugar, olive oil, salt, yeast (place the salt ad yeast on separate sides of the bowl so that the salt doesn’t deactivate the yeast), and all but 1/2 cup of the water
using the dough hook attachment, mix on slow speed until incorporated and beginning to ball
slowly add the remaining 1/2 cup water whilst continuing to mix
you’re aiming for a smooth, glistening dough (it will be sticky) with no lumps - mixing takes around 3-4 mins
remove the bowl and leave dough on counter covered with clingwrap (or eco alternative) for around 1 hour (in the peak of summer it will move fast, in the middle of winter it will be slower)
once the dough has at least doubled in size you’re ready ball the dough
remove the dough from the bowl and pop on a clean counter
de-gas the dough by pressing down with your hands (you may lightly dust the dough with flour)
divide the dough into 6 equally sized portions - 85g each if you’re using a scale
roll each piece gently between your palms to create a ball and cover with a clean dish cloth
leave for around 20-30 minutes until they have almost doubled in size
in the meantime, put your pizza oven on to heat up - we like to get it pretty dang hot… or put your cast iron skillet on the stovetop to heat up - until pretty dang hot
now you’re ready to bake. take a ball and flatten on the counter using the palm of your hand. then roll it out until a rough circle (approx the diameter of a spread out hand) using a rolling pin. try not to flour excessively as you want a little grip on the counter in order to make rolling out easier
if you’re baking in a pizza oven, pop the pita onto a pizza peel and slide onto the pizza stone. the dough will quickly puff up into a dome. once inflated, you can remove with your peel and flip to toast the other side or leave in the oven for a few seconds more on one side. remove and wrap the pitas in a clean kitchen towel until you’re ready to serve. shape and repeat with the remaining dough balls
if you’re using a cast iron skillet, peel the circular dough from your counter and place carefully into the hot skillet. it will quickly puff up into a dome. once inflated, carefully flip over for a few seconds then remove and wrap the pitas in a clean kitchen towel until you’re ready to serve. shape and repeat with the remaining dough balls
