Laffa (Israeli cuisine) : The laffa, also known as the lafa or referee Iraqi, is a large pain flat slim of Israeli cuisine, of Iraqi origin. It is cooked in a four tannur or tandoor ou tabouna (See below these ovens traditional).
The Laffa does not form a pocket like the levantine pita ; it is most often used to wrap sandwiches such as falafel and chawarma, soak in houmous, matbukha and others dips, or with Chakchouka and others spot. It is also the pain traditional used in the Sabich, sandwich Asked eggplant Israeli.
It is similar to, or indistinguishable from many tandoori breads found in Asia, including the naan and tabouna bread Palestinian traditional.
History: Members of the Jewish community ofIraq, almost all of whom emigrated to Israel in the mid-XNUMXth century brought with them the standard Iraqi flatbread known as aish tannur or simply khubz (bread). it was the bread traditional cooked in their ovens exteriors common to wood or to charcoal, and served asaccompagnement to a myriad of dishes. In Iraq, a sandwich or wrap made with this bread is called a laffa; in Israel the name became applied to the pain itself.
The traditional breads found in the region of Palestine, like bread tabouna or saj bread more end, may also be called "laffa" by Israelis.
Preparation: The laffa is prepared by creating a dough generally composed of all-purpose flour,water, yeast, salt, sucre andolive oil. The dough is kneaded then often left to lever for several hours or overnight. It is then divided into several dough of dough, which is then allowed to rise.
Traditionally, a four outside to wood or to charcoal is prepared, similar to oven to tandoor ; in modern times, an oven pizza, grill outside, a stove, a stove à fry or a four is more often used. The dough is then spread out into a thin chunk, much thinner than a pita bread, and cooked for several minutes until slightly survey et cooked.
The laffa is often associated with dips such as the houmous and others mezze. It's the bread traditional used in the Sabich, and is also commonly used to wrap sandwiches such as falafel, chawarma, skewers de minced meat (kefta) and others.
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