Vegan Laffa Bread

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   In a large bowl, whisk together the all-purpose flour, instant yeast, sugar, and salt.

   Oko 2 min

   Napomena kuhara: Ensure your water is warm, not hot, to activate the yeast without killing it. About 40-45°C (105-115°F) is ideal.

2. 2

   Gradually add the warm water and olive oil (dough) to the dry ingredients, mixing until a shaggy dough forms.

   Oko 3 min

3. 3

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.

   Oko 7 min

   Napomena kuhara: If the dough is too sticky, add a little more flour, one tablespoon at a time.

4. 4

   Lightly grease a clean bowl with a small amount of olive oil. Place the dough in the bowl, turning it once to coat.

   Oko 1 min

5. 5

   Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 60 minutes, or until doubled in size.

   Oko 1 h

   Napomena kuhara: A slightly warm oven (turned off) can be a good spot for rising dough in cooler kitchens.

6. 6

   Preheat your oven to 230°C (450°F) and place a baking steel or pizza stone inside to heat up, if you have one. Otherwise, a heavy baking sheet will work.

   Oko 15 min

   Napomena kuhara: Getting the baking surface very hot is key to achieving a good puff and texture.

7. 7

   Gently punch down the risen dough and divide it into 6 equal pieces.

   Oko 1 min

8. 8

   On a lightly floured surface, roll each piece of dough into a very thin oval or round shape, about 20-25 cm (8-10 inches) in diameter.

   Oko 5 min

   Napomena kuhara: Aim for a thickness of about 2-3 mm for authentic laffa texture.

9. 9

   Carefully transfer one rolled laffa onto the preheated baking steel or baking sheet.

   Napomena kuhara: Use a pizza peel or the back of a baking sheet dusted with cornmeal to slide the dough onto the hot surface.

10. 10

    Bake for 2-4 minutes, or until the laffa puffs up and has lightly browned spots on the bottom.

    Oko 3 min

    Napomena kuhara: Keep a close eye on it, as baking times can vary greatly depending on your oven.

11. 11

    Remove the baked laffa from the oven and brush lightly with olive oil (for brushing).

    Oko 1 min

    Napomena kuhara: Brushing with oil helps keep the bread soft and adds flavor.

12. 12

    Repeat with the remaining dough pieces.

    Oko 12 min

    Napomena kuhara: Stack the finished laffa and cover with a clean towel to keep them warm and soft.