Taboon bread Recipe: Lafah Bread
Taboon bread or Lafah is a staple of Middle Eastern cuisine and the authentic bread within which to enjoy shawarma.
Pitta is nice, tortilla wrap will do if you must, but to enjoy a proper shawarma the way shawarma was intended you’re going to want to make Taboon bread or Lafah.
Luckily, the recipe for Taboon is quick and easy to follow and you don’t even have to turn on your oven.
Taboon / Lafah Recipe Ingredients:
- 3½ cups of bread flour
- 1oz dried yeast
- 1½ cups water
- 1 tbls sugar
- ½ tbls salt
- 2 tbls olive oil
Taboon / Lafah Instructions:
1. Mix the yeast, flour,sugar and salt adding the water and oil gradually to a firm and slightly sticky dough.
2. Dust a surface with flour and knead the dough until it is smooth.
3. Lightly grease a large bowl and place the dough in the bowl, making sure the surface of the dough is lightly coated in the oil
4. Cover with cling wrap and set aside for an hour – the dough ball should almost double in size.
5. Once the dough has risen, remove from the bowl and split the dough into 6 parts rolling them into balls
6. Cover the dough balls with a moist towel and leave to rest for 10 minutes.
7. Flatten the balls into disks 12 to 15 inches across.
8. Add oil to a frying pan, heat and add each disc, turning over as they brown.
9. Once cooked, stack under a towel.
10. Add shawarma filling, eat and enjoy!
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