Israelis may refer to traditional loaves of bread found in the Palestine region as “laffa,” such as taboon bread or thinner sajj bread. In Iraq, a laffa is a wrap prepared with this bread while in Israel, the word has been ascribed to the bread itself. It was their customary bread, prepared in community outdoor wood or coal-fired ovens and served as a side dish to a wide range of foods. Nearly all of Iraq’s Jewish population fled to Israel in the mid-20th century, bringing the traditional Iraqi flatbread known as aish tannur or simply khubz (bread). It’s comparable to various Asian tandoori pieces of bread, like naan. It’s also the bread used in Israeli eggplant sandwiches called sabich. It is commonly used to wrap falafel and shawarma sandwiches, dip in hummus, matbucha, and other dips, and eat with shakshouka and other foods. Laffa does not have a pocket like a Levantine pita. Laffa, also known as Iraqi pita or lafa in Israeli cuisine, is a big, thin flatbread of Iraqi origins. Once you’ve had laffa bread, you’ll never go back to pita. It’s a popular snack in Israel and Palestine, ideal for scooping up sauces.

Laffa WrapĪ laffa wrap is used in food stalls to envelope meats like kebabs and shawarma. Laffa bread is created using components you probably already have in your pantry while requiring little kneading.

Laffa can also be cooked in a cast-iron skillet or on a grill pan, which scorches the bread and gives a smoky taste. It’s generally prepared in a clay-walled wood-fired oven, but it may also be prepared in a home oven using a pizza stone or an upside-down rimmed baking sheet. However, as a street meal, this bread comes in various shapes & sizes and is highly popular. Laffa bread is a leavened flatbread from the Middle East, a famous street snack in the eastern Mediterranean.

Iraqi flat bread