Laffa Chicken Recipe

Prepare marinade

In a bowl, mash or mince the 3 garlic cloves. Whisk together the Greek yogurt, 1 tbsp olive oil, 2 tbsp lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, aleppo pepper (or red pepper flakes), 1 tsp kosher salt and 1/2 tsp black pepper until smooth.

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. Add chicken to the marinade, coating thoroughly. Cover and refrigerate for at least 1 hour, preferably 4–8 hours (or overnight) to develop flavor.

Cook chicken

When ready to cook, remove chicken from refrigerator 20 minutes before cooking. Preheat a grill pan or skillet to medium-high and lightly oil. Remove excess marinade from the thighs. Cook the thighs 4–6 minutes per side until deeply browned and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain into strips.

Bloom yeast

Combine 1 cup warm water (about 105–115°F / 40–46°C), 1 tsp active dry yeast and 1/2 tsp sugar in a small bowl. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl or stand mixer, combine 3 1/2 cups all-purpose flour and 1 tsp salt. Add the yeast mixture and 1 tbsp olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with a dough hook for 6–8 minutes until smooth and elastic. Dough should be soft but not sticky; add up to 1–2 tbsp flour if very sticky.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled, about 1 to 1 1/2 hours.

Divide and rest

Punch down the dough and divide into 8 equal pieces (for large laffa) or 10–12 for smaller ones. Cover and let rest 15–20 minutes to relax the gluten, making them easier to roll.

Shape and cook laffa

On a lightly floured surface, roll each dough ball into an oval about 10–12 inches long and 1/8 inch thick. Heat a heavy skillet or cast-iron pan over high heat until very hot. Cook each laffa 1–2 minutes per side: bubbles will form and light brown spots appear. For puffier pockets, press edges with a spatula; for charred flavor, finish directly over a gas flame briefly if available. Stack finished laffas wrapped in a clean kitchen towel to keep warm and soft.

Make tahini-yogurt sauce

In a small bowl, grate or mince 1 garlic clove. Whisk together 1/4 cup tahini, 1/4 cup plain yogurt, 1 tbsp lemon juice, minced garlic, and 2 tbsp cold water to reach a drizzling consistency. Season with 1/4 tsp salt and more water or lemon to taste.

Prepare vegetables

Core and slice the tomato into thin wedges. Roughly chop or tear the romaine or mixed greens. Slice the cucumber or use pickled cucumber as desired. Chop the fresh parsley finely.

Assemble laffa

Place a warm laffa on a plate. Spread 1–2 tbsp of the tahini-yogurt sauce down the center. Add a handful (about 1/4 cup) of greens, several slices of tomato and cucumber, and a few tablespoons of sliced marinated chicken. Drizzle a little extra sauce, sprinkle with chopped parsley and a pinch of sumac if using, and finish with 1 tsp olive oil. Fold or roll the laffa around the filling and serve immediately.