You can serve it warm with sweet spreads or savory toppings like tehina, tomatoes, and eggs. And it is easy to make because there is no kneading or rolling required like other breads or tortillas. It is traditionally "baked" over the fire in a heavy cast iron skillet, but if you don't have one, a non-stick pan on medium-low should work well.
I first tried Lahuch (lachuch or lahuh) when my friend Michal took me to the bazaar in Rosh HaAyin that is only open on Friday. Vendors are packed under the giant tents hocking cheap clothing, "chachkes," and food stuffs. (Pictures below.) There was also a vendor selling fresh Yeminite baked goods like kubaneh, jachnun, lachuch, and malawach piled high with toppings to order. Michal got me instructions for Lahuh from her Yeminite friend. I've been meaning to make it for over a year now, but just because I haven't gotten around to it doesn't mean you shouldn't get the recipe!
Ingredients for 6 servings:
2 cups flour
2 cups warm water (just over body temperature)
1 1/2 teaspoons (1/2 Tbsp) yeast1/2 teaspoon salt
Oil for greasing pan
- Put the flour in a bowl and add the water, and yeast. Mix together with a spoon.
- Wait for batter to increase in volume. You may let it sit several hours or overnight, though it is not necessary. The resulting dough is thin and viscous.
- Add salt.
- Heat a tablespoon of oil in a pan. You will probably only need to coat the pan with oil one time, not for every pancake.
- Pour a full ladle-full of batter into the pan and tilt the pan so the batter covers the entire pan.
- Fry on low heat on one side only. It is done when the batter bubbles and the top looks dry.