Homemade Israeli Flatbread Perfect for Wrapping Your Favorite Ingredients!Ā Recipe by Bake From Scratch
INGREDIENTS:
- 1.5 Cups Water, Divided
- 2.5 Tsp Active Dry Yeast
- 1 Tsp Sugar
- 2 Cups All-Purpose Flour
- 2 Cups Bread Flour
- 1.5 Tsp Kosher Salt
- 2 Tbsp Olive Oil
DIRECTIONS:
Mix together 1/2 cup water, yeast, and sugar in a small bowl and let stand until foamy (about 5 minutes).
Combine the AP flour, bread flour, and salt in the bowl of a stand mixture fitted with the dough hook. Mix on low until blended. Add the yeast mixture, 1/2 cup water, and oil. Mix on low until the dough forms a ball that pulls away from the bowl. Once the ball is formed, add 1/2 cup water and mix.
Cover the dough with plastic wrap and let rise at room temperature until doubled (about 1 hr). You can also let the dough rise in the refrigerator overnight.
Place baking stone or inverted baking sheet in the oven. Preheat oven to 500 degrees.
Roll the dough into 8 even balls (baseball sized). Cover with a cloth and let rise until they are the size of softballs.
Roll each dough ball as thin as possible (1/8 inch and Frisbee sized) with a floured rolling pin on a floured surface.
Drape one laffa over your hand and quickly invert it onto the baking stone/sheet. Quickly pull any wrinkles flat.
Bake until puffy and cooked through, about 1 min.
Serve immediately.Ā Enjoy!
