Cookbook:Lahoh

Cookbook | Ingredients | Recipes

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.

Variation I

Variation I
Category	Flatbread recipes
Servings	8–10
Time	15-20 minutes
Difficulty

Ingredients

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

Procedure

1. 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.
2. Stir cold water into the semolina mixture.
3. Stir in rock salt until fully dissolved into the mixture.
4. Stir in the wheat flour and yeast.
5. Mix in another 2 cups of lukewarm water until you get a thin batter.
6. Cover the batter and let it rest until it is risen and bubbly.
7. Grease a skillet or frying pan with a little margarine, and heat over medium heat.
8. Ladle some batter into the pan, and let it spread out. A tiny bit of flour sprinkled in the pan helps prevent sticking.
9. 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.

Variation II

Ingredients

• 500 g white flour
• 2 tbsp semolina
• 2 tsp instant dried yeast
• 1 tsp sugar
• 1 tsp salt
• 1 litre (4¼ cups) water

Procedure

1. Combine all dry ingredients in a large bowl.
2. Add water and whisk vigorously until you get a thin batter.
3. Cover bowl and let sit for 1 hour.
4. Heat a frying pan over medium heat, and lightly grease it.
5. Add a ladleful of batter, and spread it out in the bottom of pan. Cook over medium heat until air bubbles form on the top of the batter.
6. Remove from frying pan and let cool.