LahohFermented Teff Flatbread

Name: Lahoh (Fermented Teff Flatbread)
Prep time: 10 h
Cook time: 25 min
Total time: 10 h 25 min
Yield: 4
Cuisine: Djibouti
Ingredients: 300 g Teff Flour; 500 ml Water; 80 g Sourdough Starter; 6 g Salt; 20 ml Vegetable Oil

Soft, tangy, spongy pancakes made from a fermented teff batter and cooked on one side until covered with tiny holes. They are a breakfast staple and are also served with stews or tea.

Prep

10h

Cook

25m

Serves

Regional versions

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Djibouti
Eritrea
Ethiopia

Estimated

Nutrition

Per serving

335kcal

Calories

10g

Protein

Fat

57g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

300g
Teff Flour
500ml
Water
80g
Sourdough Starter
6g
Salt
20ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Whisk the teff flour with the water until smooth, then stir in the sourdough starter and salt.
02
Cover the batter and leave it in a warm place at about 30°C (86°F) until it smells slightly tangy and shows plenty of bubbles.
03
Heat a nonstick pan to about 200°C (400°F) and lightly grease it with the vegetable oil.
04
Pour in enough batter to coat the pan, then cover and cook until the top is dry and full of small holes while the bottom stays lightly golden.
05
Lift out the pancake without flipping and repeat with the remaining batter.

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