📝 About This Recipe
A staple of Yemeni Jewish cuisine, Lahoh is a mesmerizing, sourdough-like flatbread characterized by its unique 'thousand-hole' surface and incredibly soft, spongy texture. Unlike traditional flatbreads, Lahoh is cooked only on one side, allowing the steam to create a beautiful lace-like pattern of bubbles that are perfect for soaking up savory sauces. Whether served at a Shabbat breakfast or alongside a hearty soup, this ancient bread offers a gentle tang and a cloud-like bite that is truly unforgettable.
🥗 Ingredients
The Yeast Starter
- 1 tablespoon Active dry yeast
- 1 tablespoon Granulated sugar (To feed the yeast)
- 1/2 cup Warm water (Approximately 105°F to 110°F)
The Batter Base
- 4 cups All-purpose flour (Sifted for a lighter texture)
- 1/2 cup Fine semolina flour (Adds structure and a subtle bite)
- 2 tablespoons Cornstarch (Helps achieve the signature silkiness)
- 1 teaspoon Kosher salt
- 1 tablespoon Baking powder (Provides the secondary lift for the bubbles)
- 4 cups Lukewarm water (Added gradually to reach a crepe-like consistency)
For Cooking
- 1 teaspoon Vegetable oil (Only for the very first wipe of the pan)
- 1 bowl Cold water (To cool the bottom of the pan between each bread)
👨🍳 Instructions
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1
In a small bowl, whisk together the yeast, sugar, and 1/2 cup of warm water. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, semolina, cornstarch, and salt.
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3
Slowly pour the activated yeast mixture into the dry ingredients while whisking or using the paddle attachment on low speed.
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4
Gradually add the 4 cups of lukewarm water. Whisk vigorously for 3-5 minutes until the batter is completely smooth with no lumps. The consistency should be thin, similar to a heavy cream or a crepe batter.
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5
Add the baking powder and whisk for one more minute to incorporate. This adds an extra boost for those iconic 'eyes' (bubbles) in the bread.
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6
Cover the bowl with a clean kitchen towel and let the batter rest in a warm, draft-free spot for 1.5 to 2 hours. The batter will become bubbly and slightly fermented in smell.
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7
Once the batter is ready, give it a very gentle stir. Heat a non-stick skillet (about 10 inches) over medium heat.
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8
Lightly grease the pan with a drop of oil for the first bread only, wiping away any excess with a paper towel. For subsequent breads, you will not need oil.
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9
Pour about 1/2 to 3/4 cup of batter into the center of the pan. Using a ladle, use a spiral motion from the center outward to spread the batter thinly, similar to making a crepe.
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10
Cook on medium heat. Within seconds, you will see bubbles forming on the surface. Do not flip the bread! It cooks only on one side.
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11
The Lahoh is done when the top surface is dry to the touch, the 'eyes' are set, and the edges pull away slightly from the pan (usually 2-3 minutes).
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12
Remove the bread and place it on a clean towel. Crucial step: Before making the next one, cool the bottom of the pan by placing it on a wet towel or briefly running the bottom under cold water. This ensures the next bread develops bubbles properly.
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13
Repeat the process until all batter is used. Stack the finished Lahoh with the bubbly sides facing each other to keep them moist.
💡 Chef's Tips
The secret to many holes is the temperature of the pan; it must be cooled down between each bread or the batter sets too fast to bubble. If the batter feels too thick after rising, whisk in another 2-3 tablespoons of water to maintain that thin, pourable consistency. Use a high-quality non-stick pan to ensure the bread slides out easily without the need for excess oil. Avoid stacking hot Lahoh directly on top of each other bubbly-side to flat-side, as they may stick; always stack them 'face to face'. For a more authentic sourdough-like tang, you can let the batter ferment in the fridge overnight.
🍽️ Serving Suggestions
Serve warm with a side of Hilbeh (fenugreek dip) and Zhug (Yemeni hot sauce) for a traditional experience. Pair with a rich Yemenite Beef or Chicken Soup to soak up the flavorful broth. For a sweet breakfast, drizzle with honey and melted clarified butter (Samneh). Top with a fried egg and a dollop of labneh for a satisfying Mizrahi brunch. Enjoy alongside a fresh Israeli salad and hummus.