👨‍🍳 Instructions

1. 1

   In a large bowl, dissolve yeast in warm water and let it sit for 5-10 minutes until foamy.

   💡 Tip: Ensure water is warm, not hot, to activate yeast.
2. 2

   Add flour and salt to the yeast mixture. Whisk until smooth and a thin batter forms, similar to crepe batter.

   💡 Tip: A blender can be used for a smoother batter.
3. 3

   Cover the bowl with plastic wrap and let the batter ferment in a warm place for 2-3 hours, or until doubled in size and bubbly.

   ⏱️ 2-3 hours

   💡 Tip: The longer fermentation develops the characteristic tangy flavor.
4. 4

   Heat a lightly greased non-stick skillet or a traditional lahoh pan over medium heat. The pan should be hot but not smoking.

   💡 Tip: A well-seasoned cast iron skillet can also work.
5. 5

   Pour about 1/2 cup of batter into the hot pan, swirling it gently to create a thin, even layer. The batter will spread and create holes.

6. 6

   Cook for 2-3 minutes until the edges lift and the surface appears dry and lacy.

   ⏱️ 2-3 minutes
7. 7

   Carefully flip the lahoh and cook for another 1-2 minutes until lightly golden.

   ⏱️ 1-2 minutes
8. 8

   Remove from pan and serve immediately, drizzled generously with honey. Repeat with remaining batter.

   💡 Tip: Serve warm for the best texture and flavor.