Fluffy Yemeni Lahuh Flatbread Recipe

Lahuh (Yemeni Flatbread)

Category: Yeasted Breads | Serves: 1

Lahuh, a delightful and soft Yemeni flatbread, is a staple in Middle Eastern cuisine. Known for its fluffy texture and holey structure, it is an ideal accompaniment to stews, soups, or simply enjoyed with a variety of dips. Its soft, pillowy quality makes it a favorite for those who appreciate traditional, rustic breads.

This recipe combines simple ingredients with a method that results in a bread that is full of air bubbles on one side and smooth on the other, offering a truly unique eating experience. The subtle flavor of the bread is elevated by the rich taste of the oil used in the cooking process. Let’s dive into how you can make this mouthwatering bread in your own kitchen!

Ingredients

Instructions

1. Prepare the Bread Soak
   Start by taking the white bread, removing the crust, and soaking it in cold water for about 5 minutes. Ensure it’s thoroughly softened.

2. Activate the Yeast
   While the bread is soaking, dissolve the dry yeast in warm water. If you prefer, you can substitute the dry yeast with 12g of fresh yeast.

3. Mix the Dry Ingredients
   In a large mixing bowl, combine the flour, sugar, and salt. Gradually pour in the water with the activated yeast, stirring continuously with a whisk to ensure the ingredients blend smoothly.

4. Incorporate the Soaked Bread
   Once the bread has softened, squeeze out any excess water and add it to the bowl with the flour mixture. Stir well to dissolve the bread and break up any lumps, creating a smooth, batter-like consistency.

5. Let the Dough Rise
   Cover the bowl with plastic wrap and allow the mixture to rest. The dough will rise, developing a slightly airy texture.

6. Cook the Lahuh
   Once your dough has risen, it’s time to cook the Lahuh! Lightly oil a non-stick pan with seed or olive oil, using a paper towel to spread the oil evenly across the surface. Choose a pan with a diameter of around 20 cm (ideal for pancakes or crepes). Heat the pan over medium heat.

7. Cook the First Batch
   Pour a portion of the dough into the pan, spreading it out evenly with the back of a spoon. Cook the bread on medium heat, making sure not to flip it, until the top begins to set and firm up (about 13-14 minutes). You’ll notice bubbles starting to form on the surface.

8. Cool and Store
   Once the Lahuh is cooked, transfer it to a clean kitchen towel and cover it with another towel to keep it warm. This helps the bread retain its softness.

9. Clean the Pan Between Batches
   Before cooking the next batch, cool the pan by placing it in a bowl of cold water or running cold water over it. This cooling process ensures that the Lahuh remains smooth on one side and bubbly on the other.

10. Serve
    Continue cooking the remaining dough in batches. Serve the Lahuh warm, and enjoy its soft, airy texture alongside your favorite dishes!

Notes:

• The key to a perfect Lahuh lies in the way it cooks in the pan. Avoid flipping it and let it form those signature bubbles on the surface.
• If you have access to traditional Yemeni bread or a similar flatbread, you can use it in place of the Tuscan bread for a more authentic flavor.

This easy recipe brings a touch of Yemen into your home, and the result is a versatile, comforting bread that pairs wonderfully with everything from hearty stews to fresh salads.