1 teaspoon active dry yeast
1 teaspoon sugar
½ cup lukewarm water
2 cups all-purpose flour
1 teaspoon salt
¼ cup olive oil, plus more for greasing
¼ cup soda water
In the bowl of a stand mixer, fitted with a dough hook, combine the water and sugar. Sprinkle in the yeast, stir gently and let stand for 5 to 10 minutes, or until the yeast starts to foam.
Add the flour, salt and olive oil. Knead on low speed until all of the flour is incorporated and the dough pulls into a ball.
Cover the bowl with a clean tea towel or plastic wrap. Allow the dough to rise in a warm spot until doubled, about 1 to 1 1/2 hours.
Flour a work surface. With well-floured hands, divide the dough into 2 equal parts and shape the dough into balls. Roll the dough to 1/4 inch thickness.
Heat a grill pan or well-seasoned cast-iron skillet over medium-high heat.
Brush one side of dough with olive oil and place in the skillet, oil-side down.
Cook until the bottom begins to lightly brown in spots, about 3 minutes.
Lightly brush the top of the dough with oil. Flip the dough using tongs or a spatula. Cook for about 3 minutes more, or until the dough is cooked through and the surface is bubbled and charred in spots.
Transfer the laffa to a platter and cover with foil to keep warm and steam slightly.
Repeat with the rest of the dough, lightly oiling the pan as needed.
2 tablespoons extra virgin olive oil
1 pound ground beef
2 onions, finely chopped
3 ounces tomato paste
1/2 cup tamarind concentrate
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 pine nuts
Pomegranate arils and Italian parsley, for
Preheat oven to 350°F.
In a large pan, warm oil over medium heat oil, add the onion and sauté for five minutes. Add the garlic and sauté a few more minutes, until onion is golden.
Add the ground beef and sauté for 5 minutes, making sure to break up the meat with a wooden spoon.
Add tomato paste, tamarind paste and spices and continue to sauté over low flame for 3 more minutes.
Remove from heat and allow to cool. Divide the meat mixture and spread over each laffa, then add pine nuts
Bake in oven for 10 minutes.
Remove from the oven and top with pomegranate arils and fresh herbs. Serve hot.