ShafoutYogurt-Soaked Flatbread

Name: Shafout (Yogurt-Soaked Flatbread)
Total time: 20 min
Yield: 4
Cuisine: Yemen
Ingredients: 6 pcs Lahooh Bread (torn into large pieces); 500 g Plain Yogurt; 150 ml Water; 6 g Salt; 10 g Garlic (minced); 100 g Sahawiq; 20 g Fresh Mint (chopped); 20 g Fresh Coriander (chopped)

A Yemeni shafout variation of fermented flatbread soaked with herbed yogurt and topped with fresh vegetables and chili sauce.

Prep

20m

Cook

—

Serves

Estimated

Nutrition

Per serving

218kcal

Calories

Protein

Fat

33g

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.

Base

6pcs
Lahooh Bread (torn into large pieces)

Yogurt Sauce

500g
Plain Yogurt
150ml
Water
6g
Salt
10g
Garlic (minced)

Topping

100g
Sahawiq
20g
Fresh Mint (chopped)
20g
Fresh Coriander (chopped)

Cook through it

Method

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

5 steps

01
Whisk the plain yogurt, water, salt, and garlic until smooth and lightly seasoned.
02
Arrange the torn lahooh bread in a shallow serving dish.
03
Pour the yogurt sauce over the bread and press gently so the bread absorbs the liquid without breaking down completely.
04
Spoon the sahawiq over the surface, then scatter on the fresh mint and fresh coriander.
05
Let the dish stand briefly so the bread softens, then serve cool or at room temperature.

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