Lahoh (Spongy Flatbread) II

Name: Lahoh (Spongy Flatbread) II
Ingredients: 500 g white flour; 2 tbsp semolina; 2 tsp instant dried yeast; 1 tsp sugar; 1 tsp salt; 1 litre (4¼ cups) water

Lahoh, alternately called laḥūḥ (Arabic: لحوح‎) is a griddle-cake made similar to a pancake, but with a slightly different texture and notable for its porous texture on one side.

Ingredients

500 g white flour
2 tbsp semolina
2 tsp instant dried yeast
1 tsp sugar
1 tsp salt
1 litre (4¼ cups) water

Steps

Combine all dry ingredients in a large bowl.
Add water and whisk vigorously until you get a thin batter.
Cover bowl and let sit for 1 hour.
Heat a frying pan over medium heat, and lightly grease it.
Add a ladleful of batter, and spread it out in the bottom of pan. Cook over medium heat until air bubbles form on the top of the batter.
Remove from frying pan and let cool.

More recipes with flour, semolina or yeast

Adapted from “Lahoh (Spongy Flatbread) II” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.