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

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Pareve

Lahoh is a spongy, pancake-like Yemenite flatbread with a lacy surface full of holes, perfect for soaking up stews and dips or drizzling with honey. It’s made from a fermented batter of flour, semolina, yeast, sugar, salt and water.

Fermentation and Heat

Letting the batter ferment develops the tangy flavor and creates the bubbles that give lahoh its spongy texture. Cook it on one side only in a lightly oiled skillet or crepe pan over medium-low heat, covered, until the top is set and full of holes. If the pan is too hot, the bottom burns before the top sets.

Kosher Notes

Lahoh is pareve, so it goes with meat stews like Yemenite soup or with dairy dips. It’s traditionally cooked on a special pan called a mitad, but a regular skillet works well.

Storing

The batter keeps for 3 days in the fridge. Cooked lahoh keeps for 2 days or 1 month frozen.

Yemenite Lahoh – Authentic Spongy Skillet Bread That’s Perfect Every Time
This traditional Yemenite bread creates the most incredible spongy texture through fermentation. Perfect for soaking up stews or enjoying with honey.
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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

What I use for this recipe

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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.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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