Photograph of the finished Lahoh Yemeni

Middle East · Bánh xốp lỗ khí lên men Lahoh

Lahoh Yemeni

40 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 800 g
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Salt Salt 24 g
  • Photograph of Honey Honey 200 ml
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Fenugreek seeds Fenugreek seeds 40 g

Method

  1. 1 Mix flour with yeast, water, and salt to form a thin paste, then let it ferment for 8 hours until it becomes slightly sour.
  2. 2 Allowing the dough to ferment for 8 hours is essential; if the dough hasn't fermented, there won't be any air bubbles on the surface of the bread.
  3. 3 Heat a flat pan until it's moderately hot, then pour in a ladleful of paste and let it spread in a circle.
  4. 4 Fry on only one side without flipping; the top side should be densely covered with air bubbles like a honeycomb.
  5. 5 The cake is done when the top is dry and the air bubbles have closed.
  6. 6 Serve with melted butter, honey, and hulba fenugreek foam.

With an appliance

  • Air fryer 35 min

    Replace steps 3 and 4: Pour the batter into a greased round pan, air fry at 175 degrees for 8 minutes, and flip quickly at the 7th minute to set the air holes. Step 6: Serve with butter, honey, and hulba sauce (keep as is).

Start cooking