White flour, 1 heaping tablespoon
Water, 4 tablespoons
White flour, 1 kg
Sugar, 3 flat tablespoons
Dry yeast, 1½ tablespoons
Water, 8 cups
Salt, 1 flat tablespoon
For oiling the pan (using paper towel)
Canola oil, 1 teaspoon
1. Preparing the roux: mix the flour and water in a bowl, heat in the microwave for a few seconds so that the flour melts and the mixture is warm, mix well again and set aside.
2. Mix well in a large bowl using a hand whisk the flour, sugar, dry yeast and warm water, until a batter without lumps is formed.
3. Add the salt to the batter and continue to whisk well until it is smooth and liquid.
4. Add the roux to the batter, mix well and set aside covered for about 15 minutes. Mix again, cover and let rise for about 1 hour in a warm place. The batter should develop bubbles.
5. Heat up a pan and oil it with the canola oil using the paper towel (do this once at the beginning).
6. Pour from the batter (using a soup ladle) into the heated pan and shake the pan so that the batter spreads over its entire area (just like making pancakes).
7. Once the Lahoh has bubbles all over and loses its doughy appearance - take it out of the pan onto a tray covered with a large towel that could eventually cover all the Lahoh units (important). Note: the Lahoh only needs to be fried from one side.
8. Important: while we finished prepare each Lahoh - wash the outer side of the pan (the bottom) with tap water to cool, reheat the pan and pour the batter again and so forth (no need to oil the pan again).
9. A perfect homemade, Yemeni and vegan Lahoh is obtained.
10. Bon appetite (:
Total time: 1-2 hours
How do we know we have succeeded in making the Lahoh? Its outer softness. When stacking the Lahoh on top of each other, make sure that the first unit is with the holes at the top and the second with the holes at the bottom, and so on - so that they do not stick to each other.