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.
Ingredients
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp instant yeast
1 tsp sugar
1/2 tsp salt
2.5 cups warm water
1/2 tsp baking powder
Instructions
1Mix both flours, yeast, sugar, and salt in a blender. Add warm water gradually and blend until you have a smooth, thin batter.
2Cover the batter and let it ferment at room temperature for 2-3 hours until bubbly and slightly sour-smelling.
3Stir in baking powder just before cooking. The batter should be thin like crepe batter.
4Heat a non-stick pan over medium heat. Pour a ladleful of batter, swirling to cover the pan in a thin, even layer.
5Cook on one side only until the surface is covered with tiny holes and the top is set, about 2-3 minutes. Do not flip.
6Stack 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.