Yemen
Lahoh — spongy wheat flatbread
Yeast-raised griddle flatbreads with a porous surface and a little cooked semolina.
Loading kitchen…
Loading…
Keep cooking
Recipes from the same place, or built on the same ingredients.
Yemen
Yeast-raised griddle flatbreads with a porous surface and a little cooked semolina.
Loading kitchen…
Tips, changes and questions from people who cooked this recipe.
4 clear steps
Combine the semolina with ½ cup of the measured lukewarm water in a saucepan. Bring to a boil, stirring, then remove from the heat and let thicken. Stir in the cold water and let the mixture cool until lukewarm.
Dissolve the salt in the mixture, then stir in wheat flour and yeast. Add the remaining 2 cups lukewarm water to make a thin batter. Cover and allow to rise until visibly bubbly; the source gives no fixed rising time.
Lightly oil a nonstick pan and warm over medium heat. A light flour dusting is an optional source anti-sticking technique. Ladle in batter and let spread into a thin round.
Cook until the top has many open bubbles and the batter is set, then flip and cook briefly, initially about 5 seconds. Continue if any wet raw batter remains. Transfer to a plate and repeat with the remaining batter.
Recipes from the same place, or built on the same ingredients.
