Lahoh (Spongy Flatbread)
Photo: Gilabrand (talk), CC BY-SA 3.0
Lahoh is a yeasted griddle bread that is cooked on one side only, leaving the top pitted with tiny holes like a sponge. The batter starts with a small cooked semolina paste, which gives it body, and then rests until bubbly before it hits the pan. You flip each round for just a few seconds, so the underside stays soft and pale. Use wheat or sorghum flour.
Instructions
Stir the semolina into ½ cup of the lukewarm water in a saucepan and bring it to a boil. Take it off the heat, pour it into a bowl, and leave it to thicken.
Stir the cold water into the thickened semolina, then stir in the rock salt until it has completely dissolved.
Add the flour and yeast and stir them in. Mix in the remaining 2 cups of lukewarm water until the batter is thin and pourable.
Cover the bowl and leave the batter to rest until it has risen and the surface is bubbly.
Rub a skillet or frying pan with a little margarine or oil and heat it over medium heat. Ladle in some batter and let it spread out. A tiny pinch of flour in the pan helps stop it sticking.
Cook until the top is covered with small air pockets like a sponge. Flip it for about 5 seconds only, then remove it and let it cool. Repeat with the rest of the batter.
Make it personal.
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