Yemenite Lahoh – Authentic Spongy Skillet Bread That’s Perfect Every Time

By /
Jump to Recipe Print Recipe

I first discovered lahoh at a Yemenite restaurant in Jerusalem, and I was completely fascinated by this spongy, pancake-like bread. The texture is unlike anything else – it’s got these amazing holes that make it perfect for soaking up stews and dips, but it’s also delicious on its own with a drizzle of honey or some fresh yogurt.

Lahoh has been a staple in Yemenite Jewish cuisine for generations. It’s traditionally made with a fermented batter that gets cooked in a special pan called a mitad, but you can absolutely make it at home in a regular skillet or crepe pan. The fermentation is what gives lahoh its distinctive tangy flavor and creates all those beautiful bubbles that form the spongy texture. Don’t worry if you’ve never worked with fermented batters before – this one is pretty forgiving.

The Magic of Fermented Lahoh Batter

The key to getting lahoh right is patience with the fermentation and getting your pan temperature just right. I like to start the batter the night before, which gives it plenty of time to develop flavor and get nice and bubbly. When you’re ready to cook, the batter should look frothy and smell slightly sour in a good way. The pan needs to be hot but not smoking, and you’ll only cook lahoh on one side – the steam from the batter creates the texture on top.

Getting the Perfect Spongy Texture

This bread is traditionally served at Shabbat meals and holidays, but it’s honestly great any time you want something warm and comforting. I love serving it alongside slow-cooked stews where it can soak up all the flavorful sauce, or sometimes I’ll make it for breakfast with some honey and fresh fruit. It’s also fantastic with savory dips like hummus or baba ganoush.

Yemenite Lahoh – Authentic Spongy Skillet Bread That's Perfect Every Time - Yemenite recipe
I first discovered lahoh at a Yemenite restaurant in Jerusalem, and I was completely fascinated by this spongy, pancake-like bread. The texture is unlike anything else – it's got these amazing holes that make it perfect for soaking up stews and dips, but it's also delicious on its own with a drizzle of honey or some fresh yogurt. Lahoh has been a staple in Yemenite Jewish cuisine for generations. It's traditionally made with a fermented batter that gets cooked in a special pan called a mitad, but you can absolutely make it at home in a regular skillet or crepe pan. The fermentation is what gives lahoh its distinctive tangy flavor and creates all those beautiful bubbles that form the spongy texture. Don't worry if you've never worked with fermented batters before – this one is pretty forgiving. The key to getting lahoh right is patience with the fermentation and getting your pan temperature just right. I like to start the batter the night before, which gives it plenty of time to develop flavor and get nice and bubbly. When you're ready to cook, the batter should look frothy and smell slightly sour in a good way. The pan needs to be hot but not smoking, and you'll only cook lahoh on one side – the steam from the batter creates the texture on top. This bread is traditionally served at Shabbat meals and holidays, but it's honestly great any time you want something warm and comforting. I love serving it alongside slow-cooked stews where it can soak up all the flavorful sauce, or sometimes I'll make it for breakfast with some honey and fresh fruit. It's also fantastic with savory dips like hummus or baba ganoush.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 day 15 minutes
Servings: 8 pieces
Course: Bread, Side Dish
Cuisine: Middle Eastern, Yemenite
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup semolina flour or additional all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 2 1/4 cups warm water about 110°F
  • 2 tablespoons vegetable oil for cooking

Method
 

Make the Fermented Batter
  1. In a large bowl, whisk together both flours, yeast, sugar, and salt until well combined.
  2. Gradually add the warm water while whisking continuously to prevent lumps from forming. The batter should be smooth and slightly thicker than pancake batter.
  3. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it sit at room temperature for 18-24 hours until the batter is bubbly, frothy, and smells slightly tangy.
Cook the Lahoh
  1. When ready to cook, gently stir the fermented batter once or twice. It should be quite bubbly and have a pleasant sour aroma.
  2. Heat a non-stick skillet or crepe pan over medium heat. Brush lightly with vegetable oil.
  3. Pour about 1/2 cup of batter into the center of the hot pan, then quickly tilt and rotate the pan to spread the batter into a thin, even circle about 8 inches across.
  4. Cook for 3-4 minutes without flipping. You'll see bubbles forming all over the surface and the edges will start to look set. The bottom should be golden brown but not too dark.
  5. Carefully remove the lahoh from the pan using a thin spatula. The top should be spongy with lots of holes, and the bottom should be golden.
  6. Repeat with remaining batter, adding a little oil to the pan between each lahoh as needed.

Notes

Store leftover lahoh covered at room temperature for up to 2 days, or freeze for up to 1 month. Reheat gently in a dry skillet. The batter can be refrigerated for up to 3 days after fermentation. If it separates, just stir gently before using. For best results, make sure your pan isn't too hot or the bottom will burn before the top sets properly.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 180
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg
Sodium 490mg 21%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 5g 10%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Scroll to Top