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Lahoh (Spongy Flatbread) I
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups8–10 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4630060
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 3 tbsp semolina
- 2½ cups lukewarm water, divided
- 1 cup cold water
- 3 cup of wheat flour or sorghum flour
- 1 tsp rock salt
- 2 tsp dried yeast
- Dab of margarine or vegetable oil for greasing pan
Directions
- Combine semolina and ½ cup of lukewarm water in a bowl, then bring the mixture to a boil in saucepan. Remove from heat, place in a bowl, and leave to thicken.
- Stir cold water into the semolina mixture.
- Stir in rock salt until fully dissolved into the mixture.
- Stir in the wheat flour and yeast.
- Mix in another 2 cups of lukewarm water until you get a thin batter.
- Cover the batter and let it rest until it is risen and bubbly.
- Grease a skillet or frying pan with a little margarine, and heat over medium heat.
- Ladle some batter into the pan, and let it spread out. A tiny bit of flour sprinkled in the pan helps prevent sticking.
- Cook the batter until the top surface is covered with air pockets like a sponge. Flip to the other side, and cook for about 5 seconds. Remove and let cool. Repeat the cooking process with the remaining batter.