Yemenite Bread

Eating dinner at Irit's, photo courtesy of Liz Steinberg

This recipe for the Yemenite bread known as lachoch (or Lahoh) comes to you with thanks to Irit, of Irit’s Place, who makes culniary magic with with her eyes closed, the ever industrious Liz Steinberg — who was smart enough to take notes — and Ben Brewer of Israel Food Tours, who not only organized the event but was kind enough to invite me along to watch and EAT. In other words: I am just the messenger.

Lahoh is one of the lesser known flatbreads outside of Israel and (I assume) Yemen. Similar to Ethiopian Injara, in its soft, spongelike consistency, Lahoh is made with regular flour, water, salt and yeast, as well as a pinch of fenugreek, a spice that flavors almost every Yemeni dish. A very versatile bread, Lahoh can be used for stuffing, dipping, wrapping, and rolling, and is really quite simple and quick to make, after a brief rise.

Lahoh:

1 kilo flour
pinch fenugreek
1 T yeast
pinch salt
warm water (no more than 110º F)

Mix everything with enough water to get a loose batter.

Let rise until bubbly. Mix up batter, add water if it’s stiff. Oil a pan and heat over medium high. Turn pan over and  bottom rinse to cool (careful not to get water inside the pan. The purpose of this is to keep the bread from sticking and burning), and then pour in a ladleful of batter. Let cook on one side until dry. Remove finished lahoh from pan, cool pan with cold water and lightly grease. Repeat with rest of batter.

Irit and me, in her tiny kitchen. Photo by Liz

4 thoughts on “Yemenite Bread

  1. Faye Levy says:

    The person who taught me how to make lahuh said that lahuh should be started in a cool pan. She rinsed the bottom of the pan in order to cool it after frying each lahuh, in order to cool it before adding the next one. If you had 2 frying pans, you could let one cool and and save time.

    She also recommended a nonstick pan but still made a point of rinsing the bottom.

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