A large, spongy, fermented pancake with a honeycomb texture, cooked on one side only. Lahoh is the daily bread of Yemen, used to scoop stews, dip into honey, or wrap around anything delicious.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix both flours, yeast, sugar, and salt in a blender. Add warm water gradually and blend until you have a smooth, thin batter.
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2
Cover the batter and let it ferment at room temperature for 2-3 hours until bubbly and slightly sour-smelling.
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3
Stir in baking powder just before cooking. The batter should be thin like crepe batter.
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4
Heat a non-stick pan over medium heat. Pour a ladleful of batter, swirling to cover the pan in a thin, even layer.
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5
Cook on one side only until the surface is covered with tiny holes and the top is set, about 2-3 minutes. Do not flip.
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6
Stack lahoh on a plate covered with a towel to keep soft. Serve with stews, honey and ghee, or sahawiq.
Did You Know?
Lahoh is cooked on only one side, creating its signature honeycomb top — flipping it would destroy the beautiful spongy texture.
Chef's Notes
Equipment Tips
- non-stick pan
- blender
- clean towel
The Story Behind Lahoh
Lahoh connects Yemen to the Horn of Africa through shared culinary heritage, closely related to Ethiopian injera and Somali canjeero. This fermented flatbread has been the daily bread of Yemeni families for centuries, serving as both plate and utensil. The fermentation process gives lahoh its distinctive tangy flavor and spongy texture that perfectly soaks up stews and sauces. Mastering lahoh is considered a mark of a skilled Yemeni cook.
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