Yemeni
Lahoh
Lahoh is a soft, tangy Yemeni flatbread with a honeycomb surface and tender, spongy crumb. It is traditionally cooked on one side only and served warm with hilbeh, stews, or a drizzle of honey and samn.
Ingredients
- All-purpose flour1 cup
- Sorghum flour1/4 cup
- Fine semolina2 tbsp
- Sourdough starter or reserved fermented lahoh batter2 tbsp
- Active dry yeast1/4 tsp
- Sugar1/2 tsp
- Fine salt1/2 tsp
- Lukewarm water1 1/2 cups, plus more as needed
- Neutral oil1 tsp, for the pan
Method
- In a bowl, whisk together the all-purpose flour, sorghum flour, semolina, yeast, and sugar.
- Add the sourdough starter and 1 1/2 cups lukewarm water, then whisk until the batter is smooth, loose, and pourable like thin pancake batter.
- Cover the bowl and let the batter ferment at room temperature for 8 hours or overnight, until bubbly, slightly sour, and risen.
- Stir in the salt just before cooking, adding 1 to 3 tablespoons water if the batter has thickened too much.
- Heat a flat skillet or tawa over medium heat, then wipe it with a very thin film of oil.
- Pour in about 1/2 cup batter and quickly tilt the pan to spread it into a thin round.
- Cook without flipping until the surface is full of small holes, the top is dry, and the edges lift slightly, about 3 to 4 minutes.
- Remove the lahoh to a clean cloth or plate and cover lightly to keep it soft.
- Wipe the pan clean between breads and cool it briefly if it gets too hot, then repeat with the remaining batter.
- Serve warm, spongy side up, with hilbeh, maraq, eggs, honey, or samn.
Common questions
Can I substitute the sorghum flour or semolina if I don’t have them?
Yes. If you’re short on sorghum, use more all-purpose flour, though the flavor will be milder. If you don’t have semolina, fine cornmeal or extra all-purpose flour works. Expect a slightly different texture and less traditional flavor.
How long should I ferment the batter, and how do I know it’s ready?
At room temperature, 8 hours is a good minimum, and overnight is even better. It’s ready when the batter looks bubbly, smells pleasantly tangy, and has risen slightly. If your kitchen is cold, fermentation may take longer.
What are the most common mistakes when cooking lahoh?
The biggest mistakes are batter that’s too thick, pan heat that’s too high, and flipping the bread. Keep the batter thin and pourable, cook on medium heat, and leave it alone until the surface is dry and full of holes.
How should I store leftover lahoh, and can I freeze it?
Cool the breads completely, then stack them with parchment or a clean towel between layers. Store airtight at room temperature for 1 day or refrigerate up to 3 days. Freeze well-wrapped for up to 2 months and rewarm gently.
What’s the best way to serve lahoh?
Serve it warm, folded or rolled, with honey, ghee, butter, or savory stews and sauces. It also works well for soaking up soups. Cover the breads lightly after cooking so they stay soft and flexible.