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.