Lahoh
Lahoh is kind of a traditional Yemenite flatbread, resembling a pancake that was fried on one side only. It is spongy in texture and can be very useful when eating dishes with sauce. It may be a little tricky to prepare it right. The most important is controlling the frying pan temperature.
3 cups white flour
1 1/2 tsps. salt
1 1/2 tsps. dry yeast
1/2 tsp. ground fenugreek seeds
4 cups water
Preparation time: 2 hrs. 15 mins
Difficulty level: Medium
Servings: 6
Special equipment: Dough mixer
Ingredients
Preparation
Put the flour, salt, yeast and fenugreek into the mixer's bowl, add 3 3/4 cups water, and mix until there are no lumps.
Cover the batter and let rise until doubled in volume (about 1 - 1 1/2 hours). It should look bubbly on top.
Pour another 1/4 cup water into the batter, and turn on the mixer on slow speed for no more than 10 seconds.
Let sit for another 15 minutes so that the batter rises a bit more. By the time you start cooking the lahoh, the batter should appear full of tiny little bubbles.
Put your pan on a high heat until very hot. Remove the pan from the heat and hold the bottom of the pan under a stream of water for several seconds
Wipe the inside of the somewhat-cooler pan with paper towel soaked in samneh. Pour two ladles of batter into the pan, so that the batter covers the surface and return the pan to the flame.
Adjust the flame to medium-high.
The lahoh should be ready when the top is not liquid anymore (about 3 1/2 - 4 minutes). If the bottom of the lahoh is too burned, turn down the heat a bit. If the surface of the lahoh does not develop a nice amount of bubbles, let the batter sit for another 15 minutes before continuing.
Remove the lahoh from the pan and put on a paper towel to absorb excess moisture.
Repeat the process.
To store, the lahoh can be stacked with the bubbly sides facing each other and kept in a plastic bag in the fridge.
