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Djiboutian Lahoh

Name: Djiboutian Lahoh
Total time: 60 min
Yield: Serves 6
Cuisine: Djibouti
Ingredients: 200g All-purpose flour; 50g Whole Wheat Flour; 3g Dry yeast; 1 tsp Sugar; A pinch Salt; 400ml Water

Side Dish

⏱ 60 min

👥 Serves 6

Difficulty ⭐⭐

Fermented batter cooked on one side — Djibouti's holey flatbread.

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📖 The Story Behind This Dish

Lahoh is a thin flatbread eaten in Djibouti, Somalia, and Yemen: wheat or sorghum batter leavened with yeast is spread thin in a hot pan and cooked on one side only. Its surface is covered with tiny holes. It's eaten for breakfast with sugar, butter, and tea, or dipped in soup.

🌆 Where it's eaten: On a morning in a Djiboutian home, thin holey breads are stacked up beside cups of sweet tea.

🥕 Ingredients (serves 6)

All-purpose flour 200g
Whole Wheat Flour 50g
Dry yeast 3g
Sugar 1 tsp
Salt A pinch
Water 400ml

👩‍🍳 Instructions

Mix the flours and yeast and add lukewarm water to make a smooth, loose batter.
Let ferment 2 hours until bubbly.
Heat a frying pan over medium heat and brush lightly with oil.
Pour in a ladleful of batter and spread it thin in a circle.
Cover and cook on one side only until holes form and the top is dry.

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