Categories: bread

Ingredients

• 1 cup warm water
• 1 teaspoon sugar
• 2 1/4 teaspoons active dry yeast (the equivalent of one 1/4-ounce package)
• 2 cups flour (I used one whole wheat and whole all-purpose) [DJGS: 1) Use all white flour; 2) This is way under - use at least an extra 0.5 cup, plus more for dusting]
• 1 teaspoon salt
• 2 tablespoons oil (I used olive oil)

Directions

1. Mix warm water, sugar, and yeast. Set aside in a warm place for 5-10 minutes until small bubbles form.

2. Meanwhile, combine flour and salt. Once yeast mixture has proofed, pour it into the flour-salt mixture and combine.

3. Add the oil and mix. Knead for about 10 minutes until smooth. Place the dough in a large bowl, cover with plastic wrap, and let rise for an hour. [DJGS: Add flour until comes away from sides of mixer. Will still be very sticky. Use lots of flour on your hands and deal with it.]

4. Knead dough again (lightly) and divide it into a few balls (I made four, I think six would also work well), cover, and allow to rise for another 30 minutes.

5. Preheat oven or grill to 500°F. [DJGS: 550°F] Use a pizza stone in oven to help achieve a crispy crust.

6. Just before cooking the laffa, roll flat (I used a rolling pin, but you could probably stretch it by hand, since it’s such a smooth, elastic dough). Bake for 5-6 minutes, or grill on high heat for 3 minutes per side. [DJGS: 90 seconds on one side and 60 on the other]

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