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Lahoh

Name: Lahoh
Total time: 40 min
Yield: Serves 6
Cuisine: Yemen
Ingredients: 200g All-purpose flour; 50g Bread flour; 4g Dry yeast; 1 tsp Baking Powder; 1 tsp Sugar; 1/2 tsp Salt; 400ml Water

Snack

⏱ 40 min

👥 Serves 6

Difficulty ⭐

Fermented loose batter cooked on one side only — Yemen's spongy, hole-filled pancake.

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📖 The Story Behind This Dish

Lahoh is a soft, spongy flatbread full of holes eaten in Yemen and surrounding regions. Its hallmark is cooking a fermented loose batter on one side only, which creates countless tiny holes on the surface. It's dipped in soups and stews or used as the base for shafout, a dish dressed with yogurt and herbs.

🌆 Where it's eaten: On a morning in a Yemeni home, tiny holes open one after another across round batter in a frying pan, and finished breads are stacked on a cloth.

🥕 Ingredients (serves 6)

All-purpose flour 200g
Bread flour 50g
Dry yeast 4g
Baking Powder 1 tsp
Sugar 1 tsp
Salt 1/2 tsp
Water 400ml

👩‍🍳 Instructions

Mix all the ingredients into a smooth, loose batter.
Cover with plastic wrap and let rise 1 1/2 hours until bubbles form on the surface.
Heat a frying pan over medium heat without oil, pour in a ladle of batter, and spread into a round.
Cook uncovered until the whole surface is full of holes and dry, then remove (don't flip).
Stack the cooked breads under a cloth to keep them from drying out.

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