Vegetable-Stuffed Laffa

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 8 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 45 minutes, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Pastry Filling

1. 4
   In a bowl, mix the onion, red pepper, cilantro, cumin, turmeric, black pepper and salt.

   Bowl
2. 5
   Divide the dough into 4 balls and roll each ball into a circle 5–6 mm thick.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
3. 6
   Place a spoonful of filling in the center of each round, fold the dough around the filling and gently roll it out again.

   Rolling pin
4. 7
   Heat a heavy (cast iron is ideal) pan on high heat, without oil.

   ⚙ Greased Flat PanStoveCast-iron pan
5. 8
   Cook each bread 3–4 minutes per side, until charred spots appear. Serve hot.

   StoveFrying pan

   💡The pan must be scorching hot before the first bread goes in: that way it puffs up and gets charred spots instead of slowly drying out.