Yemenite Lahuh

Yemenite Lahuh

Lahuh (in Hebrew “לחוח”) is a fermented pan bread, spongy and full of holes on top. It exists throughout Yemen and around the Horn of Africa in different versions. The recipe here uses wheat flour available in Israel; it is not injera and does not require teff.

Prep time: 15 minutes · Fermentation: 90 minutes · Cooking: 30 minutes · Yield: 12 · Difficulty: medium

The holes form from below

Pour the batter into a cold or lukewarm pan and heat it gradually. The bubbles rise and the top dries without flipping. Between pieces, cool the bottom of the pan with water from the outside and wipe it dry well; no water gets into the batter.

Ingredients (for 12 pieces)

• 500 grams white flour
• 100 grams whole wheat flour
• 8 grams dry yeast
• 15 grams sugar
• 10 grams salt
• 1.1–1.2 liters lukewarm water
• 1 tablespoon oil for lightly greasing the pan

Choosing ingredients and substitutes

You can use only white flour for a pale, soft lahuh. A little whole wheat flour adds flavor without weighing it down. A 22 cm nonstick pan is the simple solution; a scratched pan will cause sticking.

Method

1. Make the batter. Whisk the flours, yeast, sugar and 1.1 liters of water into a smooth batter, slightly thicker than pancake batter. Add the salt.
2. Ferment. Cover and ferment for 60–90 minutes, until bubbles appear and there is a mild sour smell. Stir gently once.
3. Pour. Grease a cold pan with an almost invisible layer. Pour in about 100 ml and swirl into a circle.
4. Cook on one side. Heat over medium heat. When the holes are open and the top is completely dry, 2–3 minutes, remove without flipping.
5. Cool separately. Cool each lahuh separately before stacking so they don’t stick together.

Nutrition facts and calorie estimate

Spreads on top are not included. A tablespoon of zhug adds about 30 calories.

Variations and tips

• No holes? The batter is cold, thick or not fermented enough; add a little water and give it another 20 minutes.
• For a more sour lahuh, ferment overnight in the fridge and bring back to room temperature.
• Keeps two days in the fridge or a month in the freezer, separated with paper.

Summary

Good lahuh requires an active batter, a pan that starts out cool and cooking on one side only. A piece is about 195 calories. It is especially good alongside Yemenite soup.