{"id":1354,"date":"2013-12-17T17:39:15","date_gmt":"2013-12-17T15:39:15","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1354"},"modified":"2020-04-03T23:42:42","modified_gmt":"2020-04-03T21:42:42","slug":"%d7%9c%d7%90%d7%a4%d7%94-%d7%9e%d7%a9%d7%95%d7%93%d7%a8%d7%92%d7%aa-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1354&lang=en","title":{"rendered":"Improved GF Lafa (Flat) Bread"},"content":{"rendered":"

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Ingredients<\/h3>\n

5 cups (700 gr.) Tagmish Gluten-Free flour mix (or another all-purpose GF flour mix)
\n1 Tbsp. (12 gr.) dry yeast
\n1\u00bd Tbsp. (30 gr.) honey or silan (date honey)
\n2\u00bd Tbsp. (40 gr.) olive oil
\n1\u00bd Tbsp. (22 gr.) salt
\n1 tsp. baking soda
\n3 cups (750 gr.) warm water
\n****For a regular version, simply use plain flour, and reduce the amount of water to 550-570 gr. of water, so that you get a soft, sticky but non-liquid dough.****<\/p>\n

Preparation<\/h3>\n

In a bowl knead all ingredients to form a soft dough.
\nCover with plastic wrap and let rise for an hour.
\nTake a handful of the dough, add some flour and knead well, until you have a ball of dough that is no longer sticky.
\nRoll the ball into a thin (2mm thick) flat dough.
\nCut perfect circles using a pot lid in the desired size.<\/p>\n

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Heat a wide, low-sided pot on high heat.
\nPlace a circle of dough in the pot, wait 2 minutes and flip the dough.<\/p>\n

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After an additional 2 minutes, remove the lafa from the pot.
\nRepeat the rest of the dough, stacking the lafa breads as you go.<\/p>\n

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