Cookbook:Lahoh

Lahoh
Lahoh
Category Flatbread recipes
Servings 8-10
Time 15-20 minutes
Difficulty

Lahoh, alternately called Laḥūḥ (Arabic: لحوح‎) is a griddle-cake made similar to a pancake, yet having a slightly different texture and noted for its air bubble-like lesions on one side.

Recipe IEdit

IngredientsEdit

ProcedureEdit

  1. Take semolina and ½ cup of lukewarm water, mix together in bowl, and then bring it to a boil in saucepan. Remove from fire and place in bowl where it is left to thicken.
  2. Add 1 cup of cold water to semolina mix. Stir.
  3. Add rock salt to semolina and water mixture. Stir until one is left with no lumps of salt.
  4. Add 3 cups of wheat flour (or sorghum flour) to semolina and water mixture.
  5. Add 2 tsp. of dried yeast to above mixture.
  6. Add 2 cups of lukewarm water to above mixture. Mix batter until one is left with a thin batter (with pancake batter consistency)
  7. Let batter rest in a bowl (preferably covering it over with a wooden lid), until the batter rises and bubbles appear in batter.
  8. Rub down skillet or frying pan with a little margarine (or vegetable oil).
  9. Scoop up thin batter in a ladle and pour it into heated frying pan set on a medium flame (gas stove). Let batter spread out in pan. NOTE: A tiny bit of flour sprinkled in the pan helps it so that it does not stick to the pan.
  10. When dough is ready, the upper-side becomes full of pocket or air-holes. Turn over in frying pan for 5 seconds, remove and let cool.

Recipe IIEdit

IngredientsEdit

ProcedureEdit

  1. Mix all dry ingredients into large bowl
  2. Add water and whisk together vigorously, until left with a thin batter or paste.
  3. Cover bowl and let sit for 1 hour.
  4. Light stove top and heat frying pan (skillet). Lightly grease pan.
  5. Add batter and spread it out on bottom of pan. Cook on medium flame, until air-bubbles are formed on the top of batter.
  6. Remove from frying pan and let cool.

ReferencesEdit