Soft Middle Eastern Flatbread (Laffa-Style Wraps)

Looking for the perfect homemade flatbread that’s soft, chewy, and flexible like a fluffy tortilla? This Middle Eastern-inspired stovetop bread is your go-to wrap for everything from grilled meats and shawarma to hummus, Labaneh, and veggies. If you’re tired of dry store-bought wraps and want something fresher, warmer, and more satisfying, this recipe delivers the pillowy goodness you’re after — and you don’t need a special oven to make it.

I'm so glad you're here! I'm on a mission to document my AI prompting journey in the kitchen. I want to keep this site free of obnoxious ads. If you like my content, please consider supporting me.

---

Jump to recipe

---

Jump to prompt

---

Jump to comments

---

Recipe

Makes: 10 large flatbreads

Calories: 280 per flatbread

Total Time: 2 hours 30 minutes

Soft Middle Eastern Flatbread (Laffa-Style Wraps)

Ingredients:

• 6 cups all-purpose flour

• 2 ½ teaspoons kosher salt

• 1 tablespoon sugar

• 1 tablespoon instant yeast

• 2 cups warm water

• 3 tablespoons olive oil (plus more for greasing)

Instructions:

1. Make the Dough:

   In a large bowl or stand mixer, combine flour, salt, sugar, and yeast. Pour in warm water and olive oil. Mix and knead until smooth and elastic — about 10 minutes by hand or 6–7 minutes in a mixer.

2. Let It Rise:

   Lightly oil the bowl, cover the dough, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.

3. Divide and Rest:

   Punch down the dough and divide into 10 equal balls. Place them on a lightly oiled surface, cover with a towel, and let rest for 20–30 minutes.

4. Roll It Out:

   Roll each ball into a circle about 9–10 inches wide and ¼ inch thick. Keep any unused dough covered.

5. Cook on Stovetop:

   Heat a dry enameled cast iron skillet over medium-high. When hot, lay in one dough circle. Optional: Cover loosely with a lid for the first 30–60 seconds to trap steam and help puff. Cook 1–2 minutes per side until it bubbles and develops golden spots.

6. Keep Warm:

   Stack the cooked flatbreads inside a clean kitchen towel to keep them soft and warm.

Nutrition (Per Flatbread):

Approximately 280 calories, 7g protein, 46g carbohydrates, 6g fat, 2g fiber, 1g sugar, and ~300mg sodium.

Storage Instructions:

Wrap completely cooled flatbreads in a clean towel and store in an airtight bag. They keep at room temperature for 2 days or in the refrigerator for up to 5 days. For long-term storage, freeze with parchment between them. Reheat on a dry skillet or in the microwave wrapped in a damp towel to restore flexibility.

Make the Dough

Make the Dough

Let It Rise

Divide and Rest

Divide and Rest

Roll It Out

Cook on Stovetop

Cook on Stovetop

Cook on Stovetop

Cook on Stovetop

Keep Warm

Enjoy

---

Prompt

Here's how I prompted the recipe for "Soft Middle Eastern Flatbread (Laffa-Style Wraps)".

I started pretty simple:

Israeli Laffa recipe please

ChatGPT responded with a recipe:

Here’s a recipe for Israeli Laffa — the pillowy, flexible flatbread often served with hummus, grilled meats, or wrapped around falafel. This version is traditional, yeast-risen, soft but sturdy enough to wrap.

Authentic Israeli Laffa (Iraqi-Style Flatbread)Soft, chewy, and perfect for wrapping shawarma, sabich, or scooping up dips.

Yields: 6 large laffasCalories per laffa: ~280 kcalTotal Time: 2 hrs 30 mins (including rise time)

Laffa Bread

Ingredients:

• 3 ½ cups (450g) all-purpose flour

• 1 ½ teaspoons kosher salt

• 1 tablespoon sugar

• 1 tablespoon instant yeast

• 1 ¼ cups warm water (around 100°F / 38°C)

• 2 tablespoons olive oil (plus more for greasing)

Instructions:

1. Make the Dough:In a large bowl or stand mixer, combine flour, salt, sugar, and instant yeast. Add warm water and olive oil. Mix until a shaggy dough forms, then knead by hand (10 mins) or with a dough hook (6–7 mins) until smooth and slightly tacky but not sticky. Add a tiny bit more water if needed.

2. First Rise:Lightly grease the bowl with olive oil. Cover the dough with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.

3. Divide and Rest:Punch down the dough, then divide into 6 equal balls. Place them on a lightly oiled surface or tray. Cover with a towel and let rest 20–30 minutes — this helps with rolling.

4. Shape the Laffa:Roll each dough ball into a large circle, about 9–10 inches wide and ¼ inch thick. Don’t worry about perfect circles.

5. Cook:Heat a cast iron skillet, griddle, or nonstick pan over medium-high heat. No oil needed. Once hot, lay a dough circle onto the dry pan. Cook for ~1–2 minutes per side until puffed, with brown blistered spots. Flip once you see bubbles. Adjust heat if it browns too quickly. Stack finished laffas in a clean towel to keep warm and soft.

Serving Ideas:

• Wrap around grilled chicken or lamb

• Scoop up hummus, baba ganoush, or labneh

• Turn it into sabich (fried eggplant, boiled egg, tahini)

• Use instead of pita for sandwiches

Nutrition (per laffa):

• Calories: 280

• Protein: 7g

• Carbohydrates: 46g

• Fat: 6g

• Fiber: 2g

• Sugar: 1g

• Sodium: ~300mg

Storage Instructions:

Wrap laffas in a clean towel once cooled and store in a zip-top bag. They stay soft at room temp for 2 days or refrigerate for 5. Reheat on a skillet or microwave with a damp towel. For longer storage, freeze with parchment between them.

Let me know if you want a sourdough version, whole wheat variation, or a way to make it with a pizza oven or grill.

I once saw a video where they cooked the laffas with the lid on, so I asked:

Shouldn't it be cooked cover led to preserve humidity? It's ok if not

ChatGPT explained:

Great question — and you're right to raise it.

Traditionally, laffa is cooked in a super-hot taboon or tandoor-style oven, which creates a steamy environment and blistered spots without needing to cover the dough. On the stovetop, though, we’re simulating that intense heat, and whether or not you cover the pan can affect the texture slightly:

🔥 Covered vs Uncovered Cooking:

• Uncovered: Gives you more charring and drier browning — this is great for flavor and gives it that signature wood-fired look. The dough will puff and bubble if the pan is hot enough and the dough is well-risen.

• Covered (optional): Helps trap steam and soften the bread more. You might get slightly less browning, but more tenderness and better puff. Some people cover for the first minute to simulate the taboon humidity.

✅ My Recommendation:

• Use a very hot cast iron or griddle, and don’t cover unless you find the dough isn't puffing well or is getting too dry.

• If your stove doesn’t get quite hot enough, or your dough is on the drier side, you can cover loosely for the first 30 seconds to 1 minute to trap a bit of steam and improve the texture.

Let me know if you want a version for the oven or grill too — or how to use it for shawarma wraps.

I decided to update so I could use my cool HEB find of an enameled cast iron:

ok I will go with enameled cast iron stovetop method. Can you update the recipe?

ChatGPT did just that:

Absolutely — here's the updated Israeli Laffa recipe optimized for stovetop cooking using enameled cast iron. I’ve included a small note on covering, tailored to your method.

Authentic Israeli Laffa (Stovetop Method – Enameled Cast Iron)Soft, chewy flatbread with just the right blister and bite. Perfect for wrapping, scooping, or stuffing.

Yields: 6 large laffasCalories per laffa: ~280 kcalTotal Time: 2 hrs 30 mins (including rise)

Laffa Bread

Ingredients:

• 3 ½ cups (450g) all-purpose flour

• 1 ½ teaspoons kosher salt

• 1 tablespoon sugar

• 1 tablespoon instant yeast

• 1 ¼ cups warm water (about 100°F / 38°C)

• 2 tablespoons olive oil (plus more for greasing)

Instructions:

1. Make the Dough:In a large bowl or stand mixer, combine flour, salt, sugar, and instant yeast. Add warm water and olive oil. Mix until a shaggy dough forms, then knead by hand (10 mins) or stand mixer (6–7 mins) until smooth and slightly tacky but not sticky.

2. First Rise:Lightly oil the bowl. Cover the dough with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.

3. Divide and Rest:Punch down the dough, then divide into 6 equal pieces. Roll into balls and place on a lightly oiled surface. Cover and rest 20–30 minutes — this allows the dough to relax for easier shaping.

4. Shape the Laffa:Roll each dough ball into a large circle, about 9–10 inches across and ¼ inch thick. Don’t flour the surface too heavily; a little tack helps create puff.

5. Cook in Enameled Cast Iron:Heat a dry enameled cast iron skillet over medium-high until very hot (a drop of water should dance instantly). Carefully place a rolled dough circle into the dry pan.

   • Optional: Cover loosely with a lid or pan for the first 30–60 seconds to trap steam and encourage puffing.

   • Cook 1–2 minutes per side, flipping once bubbles appear and you see golden brown spots. Adjust heat as needed to prevent scorching.

6. Stack and Wrap:Transfer cooked laffa to a clean kitchen towel and wrap to keep warm and soft. Repeat with remaining dough.

Serving Ideas:

• Wrap grilled meats like shawarma, kebabs, or sabich

• Serve with hummus, labneh, or za'atar olive oil

• Use in place of pita for sandwiches and dips

Nutrition (per laffa):

• Calories: 280

• Protein: 7g

• Carbohydrates: 46g

• Fat: 6g

• Fiber: 2g

• Sugar: 1g

• Sodium: ~300mg

Storage Instructions:

Wrap laffas in a towel to cool, then store in a sealed bag. Keeps 2 days at room temp or 5 days in the fridge. Reheat in a dry pan or microwave wrapped in a damp paper towel. Freeze with parchment between pieces.

Let me know if you want a yogurt-enriched version (slightly more flexible) or a semolina flour swap for extra chew.

I asked for larger quantity:

Make it 1.5 times the quantity please

It updated:

You got it. Here's the 1.5x scaled version of the Israeli Laffa recipe — perfect if you're feeding a crowd or want extras to freeze. The instructions remain the same, but the ingredient quantities are adjusted to yield 9 large laffas.

Authentic Israeli Laffa (1.5x Batch – Enameled Cast Iron Method)Soft, chewy flatbread with blistered spots, perfect for wraps, dips, or stuffing.

Yields: 9 large laffasCalories per laffa: ~280 kcalTotal Time: 2 hrs 30 mins

Ingredients:

• 5 ¼ cups (675g) all-purpose flour

• 2 ¼ teaspoons kosher salt

• 1 ½ tablespoons sugar

• 1 ½ tablespoons instant yeast

• 1 ⅞ cups warm water (445ml, or between 1¾ and 2 cups)

• 3 tablespoons olive oil (plus more for greasing)

Instructions:

1. Make the Dough:Combine flour, salt, sugar, and yeast in a large bowl or stand mixer. Add warm water and olive oil. Mix into a shaggy dough, then knead by hand for 10 minutes or in a stand mixer for 6–7 minutes until smooth and just slightly tacky.

2. First Rise:Grease the bowl lightly with olive oil. Cover and let the dough rise in a warm place until doubled, 1 to 1.5 hours.

3. Divide and Rest:Punch down and divide into 9 equal pieces. Shape into balls, cover, and let rest 20–30 minutes.

4. Shape the Laffa:Roll each ball into a large 9–10 inch circle, about ¼ inch thick.

5. Cook in Enameled Cast Iron:Heat a dry enameled cast iron skillet over medium-high until hot. Cook each laffa 1–2 minutes per side.

   • Optional: Cover loosely for the first 30–60 seconds to trap steam and help it puff.

6. Keep Warm:Stack cooked laffas in a clean towel to stay soft and warm while you finish the batch.

Nutrition (per laffa):

• Calories: 280

• Protein: 7g

• Carbohydrates: 46g

• Fat: 6g

• Fiber: 2g

• Sugar: 1g

• Sodium: ~300mg

Storage Instructions:

Cool wrapped in a towel, then transfer to an airtight bag. Store at room temp for 2 days or refrigerate for 5. Freeze with parchment between them. Reheat on a skillet or in the microwave wrapped in a damp towel.

Let me know if you want this added to a printable page or paired with a specific wrap filling — falafel, kebab, sabich, you name it.

Asked for some more adjustments:

Make it for 10 laffas

It did just that:

Here’s the final scaled recipe for exactly 10 large Israeli laffas, using your enameled cast iron skillet method. All quantities are adjusted for even dough division and consistent results.

Authentic Israeli Laffa (Makes 10 – Enameled Cast Iron Method)Chewy, flexible flatbread with golden blistered spots. Built for wraps, scooping, and stuffing.

Yields: 10 large laffasCalories per laffa: ~280 kcalTotal Time: 2 hrs 30 mins (including rise)

Ingredients:

• 5 ¾ cups (740g) all-purpose flour

• 2 ½ teaspoons kosher salt

• 1 tablespoon + 1 teaspoon sugar

• 1 tablespoon + 1 teaspoon instant yeast

• 2 cups warm water (480ml)

• 3 tablespoons + 1 teaspoon olive oil (plus more for greasing)

Instructions:

1. Make the Dough:In a large bowl or stand mixer, mix flour, salt, sugar, and yeast. Add warm water and olive oil. Knead until smooth and elastic — 10 minutes by hand or 6–7 minutes with a dough hook.

2. First Rise:Grease the bowl with olive oil. Cover the dough and let rise until doubled, about 1 to 1.5 hours.

3. Divide and Rest:Punch down and divide into 10 equal balls. Place on a lightly oiled surface, cover with a towel, and rest 20–30 minutes.

4. Shape the Laffa:Roll each ball into a circle about 9–10 inches wide and ¼ inch thick. Keep unused dough covered to prevent drying.

5. Cook in Enameled Cast Iron:Heat a dry enameled cast iron skillet over medium-high. Once hot, cook each laffa 1–2 minutes per side.

   • Optional: Cover loosely with a lid for the first 30–60 seconds to trap steam and encourage puffing.

6. Stack and Wrap:Transfer cooked laffas to a clean kitchen towel and wrap to stay warm and soft.

Serving Ideas:

• Wrap around grilled meats, sabich, or falafel

• Pair with hummus, labneh, or roasted eggplant

• Use as a base for flatbread-style pizzas or sandwiches

Nutrition (per laffa):

• Calories: 280

• Protein: 7g

• Carbohydrates: 46g

• Fat: 6g

• Fiber: 2g

• Sugar: 1g

• Sodium: ~300mg

Storage Instructions:

Wrap cooled laffas in a towel, place in an airtight bag, and store at room temp up to 2 days or refrigerate up to 5. To freeze, separate with parchment and store in a freezer bag. Reheat on a skillet or in the microwave wrapped in a damp towel.

Would you like a sourdough discard variation or a whole wheat twist on this?

The quantities were totally messing with my OCD, so I asked:

What quantity is rounder portions for ingredients?

It explained:

Here’s your 10-laffa Israeli recipe with clean, rounded quantities that still preserve the dough’s hydration, flavor, and rise perfectly:

✅ Rounded Ingredients for 10 Laffas:

• 6 cups all-purpose flour (about 750g)

• 2 ½ teaspoons kosher salt

• 1 tablespoon sugar

• 1 tablespoon instant yeast

• 2 cups warm water (480ml)

• 3 tablespoons olive oil (plus more for greasing)

This keeps the dough:

• Well-hydrated (~64% hydration)

• Easy to divide into 10 pieces

• Flavor-balanced with no odd fractions

You'll still get ~9–10 inch flatbreads that are soft, flexible, and puff beautifully in your enameled cast iron skillet.

Let me know if you'd like the metric version or a printable version with this final formula.

So I asked for a rewrite:

Perfect can you rewrite the entire thing with updated quantities?

Scroll to the top or click the link below for the recipe.

---

Jump to recipe

---

Comments