Yemeni Lahoh with Honey
Lahoh is a spongy, pancake-like bread with a unique, slightly tangy flavor, often served with honey for a sweet and savory breakfast or snack. Its characteristic holes are a result of the fermentation and cooking process.
🧂 Ingredients
- 2 cups All-purpose flour
- 2.5 cups Warm water
- 1 tsp Active dry yeast
- 1 tsp Salt
- as needed for serving Honey
- as needed for cooking Ghee or butter
👨🍳 Instructions
- 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
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
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
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
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
Cook for 2-3 minutes until the edges lift and the surface appears dry and lacy.
⏱️ 2-3 minutes - 7
Carefully flip the lahoh and cook for another 1-2 minutes until lightly golden.
⏱️ 1-2 minutes - 8
Remove from pan and serve immediately, drizzled generously with honey. Repeat with remaining batter.
💡 Tip: Serve warm for the best texture and flavor.
💡 Pro Tips
- ✓The consistency of the batter is key; it should be thin enough to spread easily.
- ✓Don't overcrowd the pan; cook one lahoh at a time.
- ✓Adjust heat as needed to prevent burning while ensuring the lahoh cooks through.
🔄 Variations
- Serve with savory toppings like cheese or eggs.
- Add a pinch of cardamom to the batter for a subtle aroma.