Laffa

Laffa is a large, soft Middle Eastern flatbread originating from Iraq and western Iran, distinguished by its method of preparation: it cooks entirely by direct contact with a hot surface—a domed clay oven (tandoor) or convex griddle (saj)—never steamed or enclosed. This direct-heat baking produces the bread's signature soft, pliable texture with characteristic slightly charred spots, and creates a single thin layer that folds without cracking. The dough contains no oil, relying instead on high hydration (60–70%) and the steam generated during baking for its tenderness. Laffa is sized at 12–18 inches (30–46 cm) diameter when opened, making it the ideal wrapper for generous portions of shawarma, falafel, and grilled meats—a staple of street food across Iraq, Iran, Israel, and the Palestinian territories.

The name derives from the Arabic "luf" or "laf," referring to the folding or wrapping action central to its use. In Israel and the Palestinian territories, laffa became a defining street-food staple after Iraqi Jewish immigration in the 1950s, and it remains the canonical bread for shawarma throughout the region. Fresh laffa is best used the same day; it stays pliable for hours when wrapped immediately in a clean cloth, and it freezes well for up to a month. When slightly dried, it develops a pleasant chew that many prefer for certain applications.

Laffa differs from Greek-style pita in both construction and cooking method. Where pita puffs into a hollow pocket through steam trapped in a closed oven, laffa stays single-layered and flat, developing its softness through the steam released from the high-hydration dough itself as it contacts the hot surface. This difference matters in the kitchen: laffa folds; pita tears if you try to fold it.