Lahoh (Djiboutian Spongy Flatbread)
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The Tale of Lahoh (Djiboutian Spongy Flatbread)
Story updated
Lahoh, a spongy, fermented flatbread cooked on a griddle, is eaten across the Horn of Africa, from Djibouti to Somalia and Yemen, and shares its fermented-batter technique with Ethiopia's injera, though made from wheat or sorghum rather than teff. It's a breakfast staple, torn and dipped into honey, ghee, or stews.
Ingredients
Scale:· 6 servings
- 2 cups all-purpose flour
- 1/2 cup sorghum or millet flour
- 1 tsp instant yeast
- 1/2 tsp sugar
- 1/2 tsp salt
- 2 1/2 cups warm water
- Oil, for the pan
Instructions
- 1Whisk both flours, yeast, sugar, and salt together in a bowl.
- 2Gradually add warm water, whisking until a smooth, thin batter forms.
- 3Cover and let the batter rest in a warm place for 1 hour until bubbly.
- 4Heat a non-stick pan over medium heat and lightly oil it.
- 5Pour a ladle of batter into the pan and swirl slightly to spread; cook without flipping until bubbles cover the surface and the edges lift, about 2-3 minutes.
- 6Remove and repeat with remaining batter.
- 7Serve warm with honey, ghee, or alongside stews.
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