Lahoh

Method

1. 1 Mix sorghum flour with wheat flour, yeast, and soaked fenugreek seeds, then let it ferment for 12 hours.
2. 2 The Somali version uses sorghum flour and ferments it for up to 12 hours, resulting in a distinctly sour bread that is eaten with savory stews.
3. 3 After fermentation, the mixture should be covered in foam and have a sour smell like bread dough.
4. 4 Pour a ladleful of paste into a medium-hot pan and let it spread naturally without turning the pan.
5. 5 Fry one side only until the top surface is covered with air bubbles, then remove immediately.
6. 6 Stack the buns on top of each other and cover with a cloth to keep them soft; serve with the stew, not with honey.

With an appliance

• Air fryer 35 min

  Replace steps 4 and 5: pour the batter into the greased tray, air fry at 175 degrees for 8 minutes, and flip at the 7th minute so that the air holes are just dry. Step 6: Keep covered with a towel to keep the pastry soft and serve with the stew.