LahoohFermented Flatbread
A fermented Yemeni flatbread with a soft, porous surface, suitable for soaking up sauces and yogurt dishes.
Prep
1h 40m
Cook
20m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
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.
Batter
- 400gAll-Purpose Flour
- 6gActive Dry Yeast
- 600mlWater (lukewarm)
- 6gSalt
Serving
- 60gHoney
- 30gGhee (melted)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the all-purpose flour, active dry yeast, salt, and lukewarm water into a smooth, pourable mixture.
- 02
Cover the batter and leave it until bubbly and lightly tangy.
- 03
Heat a nonstick pan over medium heat.
- 04
Pour in enough batter to make a thin round and cook without flipping until the surface is covered with holes and the top looks set.
- 05
Lift the flatbread out once the underside is lightly golden, then repeat with the remaining batter.
- 06
Serve the flatbread warm with the honey and melted ghee.
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