Laffa: Difference between revisions
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{{redirects|Lafa|the Ethiopian village and homonymous rock church| Mizane Birhan}} |
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#REDIRECT [[Taboon bread]] |
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{{short description|Iraqi flatbread}} |
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{{Infobox prepared food |
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| name = Laffa |
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| image = File:Laffa.jpg |
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| caption = Laffa grilled over coals |
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| alternate_name = Lafa, lapha, Iraqi pita |
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| country = Iraq,<ref name="marks">{{cite book |last1=Marks |first1=Gil |title=The Encyclopedia of Jewish Food}}</ref><ref name="soul">{{cite book |last1=Solomonov |first1=Michael |title=Israeli Soul |publisher=HMH}}</ref> [[Israel]] |
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| region = |
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| course = |
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| type = [[Flatbread]] |
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| served = |
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| main_ingredient = [[Flour]], water, yeast, olive oil, kosher salt |
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| variations = |
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| calories = |
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| other = |
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| place_of_origin = Iraq |
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}} |
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'''Laffa''', also known as '''lafa''' or '''Iraqi pita,''' is a large, thin [[flatbread]] with an Iraqi<ref name=":0" /> origin. Laffa is a simple bread that is traditionally vegan<ref name=":0">{{Cite web |title=Discovering tear-and-scoop laffa bread | date=22 June 2020 |url=https://www.sbs.com.au/food/article/2020/06/22/discovering-tear-and-scoop-laffa-bread#:~:text=Around%20the%20world%2C%20laffa%20is,the%20two%20staple%20street%20foods.}}</ref> and cooked in a ''[[tannur]]'' (tandoor) or ''[[taboon]]'' oven. It is most often used to [[wrap (food)|wrap]] [[falafel]], [[kebab]], and [[shawarma]] to make sandwiches, to dip in [[hummus]], [[matbucha]] and other dips, or with [[shakshouka]], and other [[List of Israeli dishes|dishes]]. It is also the traditional bread used in [[sabich]], an Israeli eggplant sandwich.<ref name="zahav">{{cite book |last1=Solomonov |first1=Michael |title=Zahav: A World of Israeli Cooking |publisher=HMH}}</ref><ref name="marks" /> |
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Laffa is similar to many [[tandoor bread]]s found in Asia including [[naan]] and [[pita]].<ref name="soul" /> 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.<ref>{{Cite web |title=What is the difference between Laffa and pita? |url=https://greedhead.net/what-is-the-difference-between-laffa-and-pita/ }}{{Dead link|date=June 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> |
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==History== |
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[[File:PileofpitaS.jpg|thumb|right|Laffas for sale at the [[Machane Yehuda]] market in [[Jerusalem]] ]] |
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[[File:Sabich1.png|thumb|right|[[Sabich]] wrapped in laffa]] |
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Laffa is known as Iraqi pita, given its origin in Iraq.<ref name=":0" /> Members of the [[Jewish community of Iraq]], almost all of whom [[Exodus of Jews from Arab and Muslim countries|emigrated to Israel]] in the mid-20th century, brought with them the standard Iraqi flatbread known as ''aish tannur, (ḵubz al-tannūr, خبز التنور),'' or simply ''[[khubz]]'' (bread).<ref name=":1" /> Laffa was traditionally baked in communal outdoor wood or coal-fired ovens and served as an accompaniment to a myriad of dishes.<ref name="zahav" /><ref name="marks" /> |
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==Preparation== |
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[[File:PikiWiki Israel 30303 Events in Israel.jpg|thumb|right|Laffa baking in a coal-fired oven]] |
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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.<ref name="zahav" /><ref name="marks" /> For the cooking process, laffa was traditionally baked in a [[wood-fired oven|wood-]] or coal-fired oven, similar to a [[tandoor]]. In modern times a [[pizza oven]], [[outdoor grill]], [[stovetop]], [[frying pan]], or oven is more often used. After baking, laffa is often finished with [[olive oil]] and [[za'atar]].<ref>{{Cite web |title=Cooking With Michael Solomonov: Hummus Laffa Bread | website=[[YouTube]] |url=https://www.youtube.com/watch?v=HlIVvX4kcLk}}</ref> |
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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.<ref name=":1">{{Cite web |title=Nish Nush: Laffa Bread |date=23 March 2022 |url=https://www.nishnushnyc.com/2022/03/23/laffa-bread/}}</ref> |
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== Culinary Use == |
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Laffa's simplicity makes it an ideal pairing for a variety of different dishes. In particular, its durable texture makes it ideal for dipping and thus it is frequently paired with dips such as [[hummus]] and other [[mezze]]s. It is the traditional bread used in [[sabich]], and is also commonly used to wrap sandwiches in such as [[falafel]], [[shawarma]], ground-meat [[kebab]]s, and others.<ref name="marks" /> |
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Laffa has distinct regional variations. In Iraq, any sandwich or wrap made with this bread is called a ''laffa.'' On the other hand, the name laffa refers to the bread itself.<ref name="marks" /> In [[Israel]], laffa is often used as a general term. For instance, Israelis may refer to both taboon bread and the thinner [[Markook shrek|sajj bread]] as "laffa".<ref name="marks" /> |
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Laffa's simplicity also results in several health benefits. It is a strong source of protein and carbohydrates, while having relatively few calories.<ref name=":1" /> |
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==See also== |
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*[[Falafel]] |
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*[[Saj bread]] (also known as yufka) |
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*[[Markook shrek]] |
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==References== |
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{{reflist}} |
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{{Jewish cuisine}} |
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{{Cuisine of Israel}} |
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[[Category:Israeli breads]] |
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[[Category:Mizrahi Jewish cuisine]] |
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[[Category:Jewish breads]] |
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[[Category:Flatbreads]] |
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[[Category:Sandwiches]] |
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[[Category:Iraqi-Jewish culture in Israel]] |
Latest revision as of 22:51, 7 July 2024
![]() Laffa grilled over coals | |
Alternative names | Lafa, lapha, Iraqi pita |
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Typ | Flatbread |
Place of origin | Iraq |
Main ingredients | Flour, water, yeast, olive oil, kosher salt |
Laffa, also known as lafa or Iraqi pita, is a large, thin flatbread with an Iraqi[3] origin. Laffa is a simple bread that is traditionally vegan[3] and cooked in a tannur (tandoor) or taboon oven. It is most often used to wrap falafel, kebab, and shawarma to make sandwiches, to dip in hummus, matbucha and other dips, or with shakshouka, and other dishes. It is also the traditional bread used in sabich, an Israeli eggplant sandwich.[4][1]
Laffa is similar to many tandoor breads found in Asia including naan and pita.[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]
History
[edit]![](http://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/PileofpitaS.jpg/220px-PileofpitaS.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Sabich1.png/220px-Sabich1.png)
Laffa is known as Iraqi pita, given its origin in Iraq.[3] Members of the Jewish community of Iraq, almost all of whom emigrated to Israel in the mid-20th century, brought with them the standard Iraqi flatbread known as aish tannur, (ḵubz al-tannūr, خبز التنور), or simply khubz (bread).[6] Laffa was traditionally baked in communal outdoor wood or coal-fired ovens and served as an accompaniment to a myriad of dishes.[4][1]
Preparation
[edit]![](http://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/PikiWiki_Israel_30303_Events_in_Israel.jpg/220px-PikiWiki_Israel_30303_Events_in_Israel.jpg)
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 a wood- or coal-fired oven, similar to a tandoor. In modern times a pizza oven, outdoor grill, stovetop, frying pan, or oven is more often used. After baking, laffa is often finished with olive oil and za'atar.[7]
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]
Culinary Use
[edit]Laffa's simplicity makes it an ideal pairing for a variety of different dishes. In particular, its durable texture makes it ideal for dipping and thus it is frequently paired with dips such as hummus and other mezzes. It is the traditional bread used in sabich, and is also commonly used to wrap sandwiches in such as falafel, shawarma, ground-meat kebabs, and others.[1]
Laffa has distinct regional variations. In Iraq, any sandwich or wrap made with this bread is called a laffa. On the other hand, the name laffa refers to the bread itself.[1] In Israel, laffa is often used as a general term. For instance, Israelis may refer to both taboon bread and the thinner sajj bread as "laffa".[1]
Laffa's simplicity also results in several health benefits. It is a strong source of protein and carbohydrates, while having relatively few calories.[6]
See also
[edit]- Falafel
- Saj bread (also known as yufka)
- Markook shrek
References
[edit]- ^ a b c d e f g Marks, Gil. The Encyclopedia of Jewish Food.
- ^ a b Solomonov, Michael. Israeli Soul. HMH.
- ^ a b c "Discovering tear-and-scoop laffa bread". 22 June 2020.
- ^ a b c Solomonov, Michael. Zahav: A World of Israeli Cooking. HMH.
- ^ "What is the difference between Laffa and pita?".[permanent dead link]
- ^ a b c "Nish Nush: Laffa Bread". 23 March 2022.
- ^ "Cooking With Michael Solomonov: Hummus Laffa Bread". YouTube.