Brunch

Lahoh (Djiboutian Spongy Flatbread)

Name: Lahoh (Djiboutian Spongy Flatbread)
Total time: 130 min
Yield: 4 servings (~8 flatbreads)
Ingredients: 300 g Flour; 1 tsp Baker's yeast; 1 tsp Sugar; 1/2 tsp Salt; 400 ml Water; 1 tbsp (for cooking) Neutral oil

Preparation time: 2 h 10
Servings: 4 servings (~8 flatbreads)

Ingredients

4 servings (~8 flatbreads)

Flour — to buy300 g
Baker's yeast — to buy1 tsp
Sugar — to buy1 tsp
Salt — to buy1/2 tsp
Water — to buy400 ml
Neutral oil — to buy1 tbsp (for cooking)

Preparation

In a bowl, mix the flour, yeast, sugar and salt.
Gradually whisk in the warm water until you get a fluid batter, a little thinner than a classic pancake batter.
Cover with a cloth and let ferment for 1.5 to 2 hours at room temperature, until bubbles appear on the surface.
Heat a non-stick pan over medium heat with a very light drizzle of oil, pour in a ladle of batter all at once without spreading it.
Cook without flipping: small holes should form all over the surface within 2-3 minutes, a sign that the bottom is cooked.
Slide the lahoh onto a plate without flipping it and repeat with the remaining batter. Serve warm, with honey or alongside a stew.