Lahoh — Yemeni Sponge Flatbread

Shopping list

• 250 g plain flour

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• 50 g wholemeal flour

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• 7 g instant yeast — one sachet

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• 1 tsp caster sugar

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• 1 tsp sea salt

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• 450 ml lukewarm water

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• 0.5 tsp bicarbonate of soda

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• 2 tbsp vegetable oil — for cooking

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Step by step

1. 1

   In a large mixing bowl, combine the plain flour, wholemeal flour, instant yeast, sugar, and salt.

2. 2

   Gradually add the lukewarm water while whisking continuously to create a smooth, thin batter resembling pancake batter. There should be no lumps.

3. 3

   Cover the bowl with a clean tea towel and leave to ferment at room temperature for 1.5–2 hours, until the batter is bubbly and has risen slightly with a slightly sour aroma.

4. 4

   Gently stir in the bicarbonate of soda—the batter will become even more bubbly.

5. 5

   Heat a non-stick frying pan or crêpe pan over medium heat. Lightly brush with a small amount of vegetable oil.

6. 6

   Pour approximately 100ml of batter into the centre of the pan, tilting gently to spread into a thin, even circle about 20cm in diameter.

7. 7

   Cook without flipping for 2– 3 minutes. Bubbles will form and burst, creating characteristic holes. The top should appear dry and set, while the underside turns golden.

8. 8

   Remove carefully with a spatula and place on a plate. Do not flip—lahoh is cooked on one side only.

9. 9

   Repeat with remaining batter, lightly oiling the pan between each bread.

10. 10

    Serve warm with honey, ghee, or alongside savoury stews and curries.