Add the oil and water mix until until well combined and coming together.
Turn the dough out onto a lightly floured surface and knead for about ten minutes until smooth and elastic.
Place the dough in an oiled bowl and loosely cover with kitchen towel. Set aside for the dough to rise.
Depending upon your weather the dough will rise in 30 minutes to 1 hour.
When the dough has doubled, punch the dough down.
Divide the dough into 10-12 equal balls, and then roll the balls until smooth.
Place the balls on an tray cover them with a damp tea towel and let the dough balls rest for about ten minutes. Resting makes the dough easier to roll out.
Pre-heat a tawa/skillet ( use the sandwich toaster with the grilling plate).
Flatten one ball of dough with your hand and flatten it out on an oiled wood surface.
Roll it out in a circle with a rolling pin(you can also use your hands).
Roll out to a circle about 12 inches in diameter.
Gently transfer to the hot skillet or the on the hot grill .
You will need to turn the laffa when the edges look dry and the bread is proofing up turn it over. You will have to be quick as Laffa only takes a few minutes to grill.
Store in a casserole lined with kitchen towel or tissues.
Use as soon as possible as I find that they are much more tasty immediately.
Serve rolled with cutlets, hummus, mayonnaise, salad.
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