Lahuhs or Yemeni Sponge Breads
A bread made with flour and butter, cooked in a pan.
3 hr 20 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 180 min · 200 min total
- medium
- 1
Measure out a generous 2 cups of lukewarm water. Dissolve the yeast in about 5 tablespoons of water.
- 2
Leave in a warm place for about 10 minutes or until foamy. Stir the remaining water, flour salt and butter/oil into the yeast mixture until smooth.
- 3
Cover with a clean dishtower, and leave in a warm place for 1 hour, or until doubled in size.
- 4
Stir the thick batter, and if it seems too thick to ladle out, add a little water to thin it.
- 5
Cover and leave to stand in a warm place for 1 hour. In a nonstick skillet, cook the bread by ladling 1/4 cup measures into the skillet over med/low heat.
- 6
When surface has changed color and bubbles have risen to the surface, the bread is done. Traditionally, these breads are only cooked on one side, but you may turn them to brown on the other side, if desired.
- 7
Remove from skillet with spatula, and keep warm under a dishtowel until all breads are cooked.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
