Laffa (Middle Eastern flatbread)

Ingredients:

• 1.5 cups of water
• 1 tbsp. sugar
• 2 and 1/4 teaspoons active dry yeast
• 4 cups premium flour (plus extra for working with the dough)
• 1.5 tsp sea salt
• 2 tbsp. l. olive oil

Preparation:

1. Knead the dough.
   
   In the bowl of a stand mixer fitted with a dough hook (or, if mixing by hand, in a large bowl), combine the sugar and water. Add the yeast, stir, and let sit for 5-10 minutes, or until the yeast begins to foam.
   
   Add flour, salt, and olive oil. Knead the dough on low speed (or with a wooden spoon) until all the flour is incorporated and the dough can be formed into a ball. It will be soft and somewhat sticky.
2. Cover the bowl with a clean kitchen towel or cling film and let the dough rise for 1 - 1 hour 30 minutes, depending on the room temperature.
3. Flour your work surface and hands. Divide the dough into 8 equal pieces. Roll each piece into a ball.
   
   Cover the dough balls with a kitchen towel and leave for 10-20 minutes until they rise to double their size.
4. Bake the laffa in the oven.
   
   While the flatbreads are proofing, preheat the oven to 260°C (400°F). Once it's hot, place two rimmed baking sheets upside down in the oven. Preheat for 10 minutes. (If using a pizza stone, preheat the oven to 270°C (400°F) and insert the stone (or stones) immediately after turning it on.)
5. On a well-floured surface, roll each ball of dough into a circle or oval with a diameter of 20–25 cm. Prick the entire surface of the dough with a fork.
   
   Working quickly (but carefully!) to avoid releasing the heat from the oven, place a dough ball on each baking sheet or stone.
6. Bake for 3 to 6 minutes, or until bread is golden brown in spots.
7. Carefully remove the laffa from the oven using tongs. Transfer it to a serving dish and cover with foil to keep it warm. Repeat with the remaining dough.
   
   Enjoy the lafa warm or wrap it in foil and store it in a plastic bag at room temperature for 1–2 days. Before serving, reheat the lafa in the oven without removing it from the foil.
   
   

   Flatbreads in a frying pan

   
   Heat a grill pan or seasoned cast iron skillet over medium-high heat. Grease the pan with oil and place the laffa dough onto it. Cook for about 1.5 minutes, until the bottom of the laffa is nicely browned. Flip the laffa with tongs or a spatula and cook for another 1.5 minutes, until the dough is cooked through. The surface of the laffa should be bubbly and slightly charred in spots.
   
   Transfer the laffa to a serving dish and cover with foil to keep it warm. Repeat with the remaining dough, oiling the pan as needed.