Lahoh (Spongy Flatbread)
Lahoh is a yeasted griddle bread cooked on one side only, which gives it a soft, honeycombed top full of tiny holes. This version uses a pourable batter of white flour with a little semolina, left to rest for an hour so the yeast can aerate it. The porous surface is the point, since it soaks up honey, butter, stews or sauces very well. Ordinary pantry ingredients and a single frying pan are all it takes.
Instructions
Put the flour, semolina, yeast, sugar and salt in a large bowl and stir them together so the yeast and salt are spread evenly through the flour.
Pour in the water and whisk hard until the mixture turns into a smooth, thin batter with no dry pockets left.
Cover the bowl and leave the batter to rest for 1 hour, so the yeast has time to work and the batter becomes bubbly.
Set a frying pan over medium heat and grease it lightly.
Pour in a ladleful of batter and tilt or spread it so it covers the base of the pan in a thin layer. Cook over medium heat without flipping until small air bubbles appear across the top and the surface looks set.
Lift the flatbread out of the pan and let it cool. Repeat with the remaining batter, greasing the pan again as needed.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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