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Lahoh
Yemen
Yemeni lahoh spread throughout the Horn of Africa with Yemeni traders. Somalia, Djibouti and Ethiopia all have their own versions.
Yemeni sourdough crepe — a large, spongy fermented pancake with a porous surface, cooked on one side only. Eaten for breakfast with honey, ghee or stew.
Prep
8 hrs
Cook
15 mins
Difficulty
Easy
Calories
370 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
300gplain flour
100gsorghum flour
7gdried yeast
400mlwarm water
1 tspsalt
Method
1
Mix flours, yeast, salt and water to a thin batter. Ferment 6-8 hours.
2
Heat a non-stick pan. Pour in batter. Cook on one side only until surface is covered in bubbles and set.
3
Serve with honey and ghee or with saltah.
Chef's Tip
Cook on one side only — the top stays pale and spongy, which is correct.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.