🥞 Lahoh (Yemeni Spongy Flatbread)

Method

1. Warm the 3 cups of water until lukewarm, comfortable to hold a finger in.

2. In a large bowl, mix the 2 cups of flour and the cup of whole-wheat flour with the tablespoon of yeast, the teaspoon of sugar and the teaspoon of salt.

3. Add the lukewarm water gradually while whisking until you have a smooth, lump-free pourable batter, slightly thicker than pancake batter.

4. Cover the bowl and leave it in a warm place for 120 minutes until doubled with lots of bubbles on the surface.

5. Stir the batter gently, and if you have baking powder add 1/2 tsp and leave it for 10 minutes.

6. Heat a non-stick pan over medium heat without oil, pour in a ladleful of batter and spread it with the back of the ladle in a circular motion from the centre outwards.

7. Cover the pan and cook for 3 minutes without flipping until full of holes, the top is completely dry and the bottom is lightly browned.

8. Lift out the bread, stack it in a clean cloth and cover to keep it soft, and repeat with the rest of the batter.

9. Serve the lahoh warm with the holey side facing up.

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