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{{redirects|Lafa|the Ethiopian village and homonymous rock church| Mizane Birhan}}
{{redirects|Lafa|the Ethiopian village and homonymous rock church| Mizane Birhan}}
{{short description|Israeli flatbread}}
{{short description|Iraqi flatbread}}
{{Infobox prepared food
{{Infobox prepared food
| name = Laffa
| name = Laffa
| image = File:Laffa.jpg
| image = File:Laffa.jpg
| caption = Laffa, grilled over coals.
| caption = Laffa grilled over coals
| alternate_name = Lafa, lapha, Iraqi pita
| alternate_name = Lafa, lapha, Iraqi pita
⚫
| 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]]
| country = [[Israel]]
| region =
| region =
⚫
| course =
⚫
| creator = [[Iraqi Jews]]<ref name="marks">{{cite book |last1=Marks |first1=Rabbi Gil |title=The Encyclopedia of Jewish Food}}</ref><ref>{{cite book |last1=Solomonov |first1=Michael |title=Israeli Soul |publisher=HMH}}</ref>
⚫
| type = [[Flatbread]]
⚫
| course =
⚫
| served =
⚫
| type = [[Flatbread]]
⚫
| main_ingredient = [[Flour]], water, yeast, olive oil, kosher salt
⚫
| served =
| variations =
⚫
| main_ingredient = [[Flour]], water, yeast, sugar, olive oil, kosher salt
| variations =
| calories =
| calories =
| other =
| place_of_origin = Iraq
| other =
}}
}}


'''Laffa''', also known as '''Lafa''', is a popular [[Israeli cuisine|Israeli]] [[flatbread]] of [[Iraqi Jewish]] origin, that is most often used to [[wrap (food)|wrap]] sandwiches such as [[falafel]] and [[schwarma]], to dip in [[Israeli style hummus|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" />
'''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" />

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>


==History==
==History==


[[File:PileofpitaS.jpg|thumb|right|Laffas for sale at the [[Machane Yehuda]] market in [[Jerusalem]].]]
[[File:PileofpitaS.jpg|thumb|right|Laffas for sale at the [[Machane Yehuda]] market in [[Jerusalem]] ]]
⚫
[[File:Sabich1.png|thumb|right|[[Sabich]] wrapped in laffa]]
===Origins===
Laffa originated within the [[Jewish community of Iraq]], as a bread baked in their communal outdoor wood or coal fired ovens, and among whom it was their traditional bread and served as an accompaniment to a myriad of dishes, and who existed in Iraq for thousands of years since the time of the [[Babylonian exile]] until a series of [[Holocaust in Iraq|Nazi-affiliated pogroms]], [[antisemitism in the Arab world|discrimination]], and later [[Exodus of Jews from Arab and Muslim countries|forced expulsion from the country]] forced the Iraqi Jews to seek [[aliyah|refuge]] in Israel during the mid-20th century. With the community's arrival in Israel en masse, they brought with them their culinary traditions including laffa, [[t'bit]], and what would later become [[sabich]].<ref name="zahav" /><ref name="marks" />

===1948-present===

⚫
[[File:Sabich1.png|thumb|right|[[Sabich]] wrapped in laffa.]]
With the arrival of [[Jewish refugees]] from [[Iraq]] and around the world to the newly-established [[state of Israel]], various foods from the different ethnicities of the [[Jewish diaspora]] residijg in the country began to become part of a unique [[fusion cuisine]], that would later become [[Israeli cuisine]]. Over the years the use of [[laffa]] spread to other groups in Israel, and it's popularity became widespread outside the Iraqi Jewish community for the first time. Laffa has since become a popular bread among almost all ethnicities in [[Israel]], and is commonly used for various sandwiches and dips.<ref name="zahav" /><ref name="marks" />

==Overview==

[[File:שווארמה צמחונית בטורטיה.JPG|thumb|right|Laffa used in a [[vegan]] shawarma sandwich.]]

Laffa is typically a large, thin flatbread with a soft, pillowy texture, that is thinner than a [[Israeli pita|pita]], but thicker than a [[lavash]], or Druze mountain bread. Unlike [[Israeli pita|Israeli]] and other [[pita]]s, laffa does not form a pocket; and sandwich fillings are ''"wrapped"'' in a laffa (similar to a [[tortilla]]), instead of being stuffed in a pocket as with a pita.<ref name="zahav" /><ref name="marks" />


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" />
==Preparation==
==Preparation==
⚫
[[File:PikiWiki Israel 30303 Events in Israel.jpg|thumb|right|Laffa baking in a coal-fired oven]]


⚫
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>
⚫
[[File:PikiWiki Israel 30303 Events in Israel.jpg|thumb|right|Laffa baking in a coal fired oven.]]


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>
⚫
Laffa is prepared by creating a dough typically made up of flour, water, yeast, salt, sugar, and olive oil. 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. Traditionally a [[wood-fired oven|wood]] or coal-fired oven is prepared, similar to a [[tandoor]], however in modern times a [[pizza oven]], [[outdoor grill]], [[stovetop]], [[frying pan]], or oven is more often used. The dough is then rolled out into a large, thin piece, much thinner than an [[Israeli pita]] (which is much thicker), and placed in a hot oven, pan, or grill and baked for several minutes until it has risen slightly and cooked through.<ref name="zahav" /><ref name="marks" />


==Uses==
== Culinary Use ==
⚫
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" />


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" />
[[File:PikiWiki Israel 39984 Cities in Israel.JPG|thumb|right|Laffa topped with [[pargiyot]] and [[Israeli salad]].]]
⚫
Laffa is a very popular bread in Israel, where it is frequently paired with dips such as [[chummus]] and other [[mezze]]s. It is the traditional bread used in [[sabich]], and is also commonly used to wrap sandwiches in such as [[schnitzel]], [[falafel]], turkey, chicken, or lamb [[schwarma]], and others.<ref name="zahav" /><ref name="marks" />


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" />
==Popularity in the United States==


⚫
==See also==
[[File:The Shore Room - June 2019 - Stierch 03.jpg|thumb|right|Laffa served with [[skordalia]] at a Mediterranean restaurant in [[Reno, Nevada]].]]
⚫
*[[Falafel]]

*[[Saj bread]] (also known as yufka)
Laffa is commonly served across the United States at restaurants serving [[Israeli cuisine]]<ref>{{cite web |title=Lamalo Brings Israeli Style Laffa, Arak Cocktails to NoMad |url=https://guide.michelin.com/us/en/article/dining-out/lamalo-restaurant-opening-nomad-nyc |website=Michelin Guide |accessdate=3 October 2019}}</ref><ref>{{cite web |title=Opening: Middle Eastern Restuarant Lamalo |url=http://www.grubstreet.com/amp/2019/06/opening-middle-eastern-restaurant-lamalo-nyc.html |website=GrubStreet |accessdate=3 October 2019}}</ref>; laffa is most notably served in the United States at the Israeli restaurant [[Zahav]] by chef [[Michael Solomonov]] in Philadelphia, where it is paired with his [[hummus tehina]]<ref>{{cite web |title=Cooking With Michael Solomonov: Hummus Laffa Bread |url=https://m.youtube.com/watch?v=HlIVvX4kcLk |website=Youtube |accessdate=3 October 2019}}</ref><ref>{{cite web |title=Michael Solomonov Shares Israeli Recipes and Recollections in ‘Zahav’ |url=https://forward.com/food/322553/talking-salads-with-michael-solomonov/ |website=The Forward |accessdate=3 October 2019}}</ref>.
*[[Markook shrek]]


==References==
==References==

{{reflist}}
{{reflist}}

⚫
==See also==
⚫
*[[Falafel]]
*[[Israeli pita]]
*[[Sabich]]
*[[Yufka]]


{{Jewish cuisine}}
{{Jewish cuisine}}
{{Cuisine of Israel}}
{{Cuisine of Israel}}


[[Category:Israeli cuisine]]
[[Category:Israeli breads]]
[[Category:Mizrahi Jewish cuisine]]
[[Category:Mizrahi Jewish cuisine]]
[[Category:Jewish cuisine]]
[[Category:Jewish breads]]
[[Category:Jewish breads]]
[[Category:Breads]]
[[Category:Flatbreads]]
[[Category:Sandwiches]]
[[Category:Sandwiches]]
[[Category:Iraqi Jews]]
[[Category:Iraqi-Jewish culture in Israel]]

Latest revision as of 22:51, 7 July 2024

"Lafa" redirects here. For the Ethiopian village and homonymous rock church, see Mizane Birhan.
Laffa
Laffa grilled over coals
Alternative namesLafa, lapha, Iraqi pita
TypFlatbread
Place of originIraq
Main ingredientsFlour, 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]
Laffas for sale at the Machane Yehuda market in Jerusalem
Sabich wrapped in laffa

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]
Laffa baking in a coal-fired oven

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]

References

[edit]
  1. ^ a b c d e f g Marks, Gil. The Encyclopedia of Jewish Food.
  2. ^ a b Solomonov, Michael. Israeli Soul. HMH.
  3. ^ a b c "Discovering tear-and-scoop laffa bread". 22 June 2020.
  4. ^ a b c Solomonov, Michael. Zahav: A World of Israeli Cooking. HMH.
  5. ^ "What is the difference between Laffa and pita?".[permanent dead link]
  6. ^ a b c "Nish Nush: Laffa Bread". 23 March 2022.
  7. ^ "Cooking With Michael Solomonov: Hummus Laffa Bread". YouTube.
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