Lahoh - Yemeni Flatbread
Lahoh is a traditional Yemeni flatbread that has been enjoyed for centuries in the Middle East and North Africa. Its distinctive, spongy texture is due to fermentation, which gives it a uniquely soft and light consistency. It's often served for breakfast or as a side dish with main meals in Yemeni households and is also delicious on its own. The pan-frying method makes it easy to prepare at home, adding a unique flavor to meals.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the all-purpose flour and rye flour, then add the yeast, sugar, and salt.
2
Gradually pour in the warm water while continuously mixing until you have a thick batter, similar to pancake batter.
3
Cover the bowl with a kitchen towel and let it rest in a warm place for about 1 hour, or until the batter becomes slightly bubbly.
4
Lightly grease a non-stick skillet with oil and heat over medium heat.
5
Pour a ladleful of batter into the skillet and spread it evenly, but do not flip. Lahoh is cooked on one side only.
6
Cook over medium heat for 2-3 minutes, until the surface is covered with small holes and it is fully cooked.
7
Remove from the skillet and place on a clean kitchen towel to keep warm. Repeat the process with the remaining batter.
8
Serve fresh, plain, or as a side dish to various Yemeni dishes.
