In a mixer with a hook attachment, knead all the ingredients for the dough at a low speed for about 10-12 minutes until gluten structure forms.

The dough will be strong, smooth, and elastic.

Remove from mixer and place on a lightly oiled work surface.

Divide the dough to 8 equal pieces, weighing about 110 grams each.

Round each piece of dough to a ball, and place on a greased baking sheet.

Cover for 30 minutes.

After 30 minutes, heat a cast iron skillet on the stove and all a little olive oil.

Using your hands, roll out a piece of dough to a laffa shape. Carefully not to roll it out too big – it will stretch as you lift it to place on the skillet.

Carefully, place the flattened piece of dough on the hot skillet and immediately cover with a lid.

After about a minute, the laffa will begin to bubble. Using a heat proof spatula, lift the laffa carefully to check for browning. Using the heat proof spatula, flip the laffa on to the other side. Cover the skillet with a lid and let in brown for about a minute. Remove the fried laffa from the skillet and place on a plate or a board. Immediately cover with a towel.

Repeat with the other pieces of dough, placing them on top of one another and covering with a towel. The heat will keep them soft. Serve Immediately.