Middle Eastern

Lahoh (Spongy Flatbread) I

Serves 8 · 20 minutes

Lahoh, alternately called laḥūḥ (Arabic: لحوح‎) is a griddle-cake made similar to a pancake, but with a slightly different texture and notable for its porous texture on one side.

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

3 tbsp semolina
2½ cups lukewarm water, divided
1 cup cold water
3 cup of wheat flour or sorghum flour
1 tsp rock salt
2 tsp dried yeast
Dab of margarine or vegetable oil for greasing pan

Method

Combine semolina and ½ cup of lukewarm water in a bowl, then bring the mixture to a boil in saucepan. Remove from heat, place in a bowl, and leave to thicken.
Stir cold water into the semolina mixture.
Stir in rock salt until fully dissolved into the mixture.
Stir in the wheat flour and yeast.
Mix in another 2 cups of lukewarm water until you get a thin batter.
Cover the batter and let it rest until it is risen and bubbly.
Grease a skillet or frying pan with a little margarine, and heat over medium heat.
Ladle some batter into the pan, and let it spread out. A tiny bit of flour sprinkled in the pan helps prevent sticking.
Cook the batter until the top surface is covered with air pockets like a sponge. Flip to the other side, and cook for about 5 seconds. Remove and let cool. Repeat the cooking process with the remaining batter.