Lahoh
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5.0
3 reviews
Excellent
Lahoh
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Lahoh is a flat bread that is very popular in Somalia, Djibouti, Yemen and Ethiopia.
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Ingredients
For the starter
- ½ cup water
- ⅓ cup white flour
- ⅓ cup whole wheat flour
- 1 teaspoon yeast
For the dough
- 1 cup cornmeal
- 1 cup white flour
- 1 teaspoon salt
- 1 teaspoon dry yeast (optional)
For the sharaba
- ¼ cup white flour
- ¾ cup water
Instructions
- Make a starter by mixing together the white flour, whole wheat flour, yeast and water. Add the water slowly to prevent lumps.
- Let the starter sit covered, but not sealed, on the counter for 3 days.
- The second day the starter should be bubbling and yeasty smelling.
- On the third day all yeast activity should subside and the mixture should smell sour and a brown liquid will be separated on top.
- If you do not want to use the mixture on the third day, simply place it in the fridge and feed it with flour and water periodically.
- To make the dough, mix together the starter, cornmeal, white flour, salt, yeast. Mix well and knead for 5-10 minutes until dough is soft and pliable.
- If the dough is too crumbly, add water a tablespoon at a time. Don’t add too much water, it should be similar to a bread dough.
- Let the dough rise for 30-40 minutes.
- Start making the sharaba by mixing together the white flour and water. Add the water very slowly and mix in between to prevent lumps.
- Heat on low-medium heat while mixing constantly. The mixture will suddenly begin to thicken up. When the water has evaporated and you are left with a paste, it is finished.
- Mix the sharaba into the dough. Then add ¾ cup (200ml) of warm water. Mix well. The batter should be very thin, similar to crepe batter.
- Cover and let sit for 15-30 minutes, or until tiny bubbles appear.
- Preheat your cooking surface on medium. Use a stone cooking surface, such as a pizza stone, bread stone, or unglazed quarry tiles. Simply place the stone on top of a cast iron griddle so the open flame doesn’t crack the stone.
- Grease the cooking surface slightly with a brush or paper towel. Put some batter into a cup with a spout. Start pouring the batter in a large circle shape, starting from the outside of the pan and make a spiral motion with the batter until you reach the inside.
- Cook only on one side until the batter is dry on top and the edges are easy to peel up. On one side the lahoh should be golden brown and smooth and the other should have many tiny holes.
- Place flat breads out on surface to cool down.
- Repeat until all batter is used.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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