Laffa (לאפה) is the large Iraqi flatbread used across Israeli street food as the wrapper for rolled sandwiches, and as a catalog entry it is best understood as a bread defined by its job. The angle is form: a soft, broad, pocketless round that bends rather than holds a cavity, so the sandwich it builds is a sealed cylinder, not a stuffed pita. The whole thing depends on freshness and warmth. Hot off the oven the bread is elastic and folds tight; gone cold it sets rigid, cracks at the bend, and stops doing its one job.
The bread is the build. A lean dough of flour, water, yeast, and salt is rested, portioned, and stretched or rolled thin, then baked quickly against the searing wall or floor of a domed oven until it blisters brown and turns flexible. It comes off the heat soft, gets laid flat, takes its filling in a single line down the middle rather than a mound, and is rolled into a long firm tube, frequently pressed seam-side down on a flat-top to lock the seam closed. Executed well the laffa is thin enough to taste the filling through it but tough enough to contain a heavy load without tearing, with the filling spread evenly so the last bite matches the first. Executed poorly it is baked to a dry cracker that splinters on the first bite, left underdone so the center is doughy and slack, or loaded past its capacity so it bursts down the seam and the contents slide out.
What changes is the filling, not the wrapper. Shawarma is the default, sliced thin off the vertical spit and laid down with hummus, tahini, chopped salad, pickled vegetables, fried eggplant, and amba; falafel is the standard non-meat build with the same supporting cast. Because there is no pocket constraining it, laffa carries wetter and bulkier fillings than pita comfortably can. Stripped-down versions, hummus alone, or labneh with olive oil and za'atar, exist and warrant their own treatment rather than a passing line. In every form the logic holds: a fresh, warm, thin flatbread that can be rolled around a substantial filling and is good enough that it is never merely the thing the filling comes in.