Photograph of the finished Lahoh

Middle East · Bánh xốp bột lúa miến ăn với hầm

Lahoh

40 min Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Jowar sorghum flour Jowar sorghum flour 1.3 lb
  • Photograph of Flour Flour 9.9 oz
  • Photograph of Dry yeast Dry yeast 0.7 oz
  • Photograph of Fenugreek seeds Fenugreek seeds 1.4 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Fennel seeds Fennel seeds 0.6 oz

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.

Start cooking