Friday, March 23, 2012

Lahuch - Yemenite Flat Bread - לחוח

Lahuch is a soft stretchy pan bread like a cross between a pancake and laffa bread (like giant pita without a pocket.) It has wonderful bubbly holes like a pancake, but is firm enough to be wrapped around fillings. I like to eat it plain and just tear off pieces to eat.

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) yeast
1/2 teaspoon salt
Oil for greasing pan

Preparation
  1. Put the flour in a bowl and add the water, and yeast. Mix together with a spoon.
  2. 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.
  3. Add salt.
  4. 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. 
  5. Pour a full ladle-full of batter into the pan and tilt the pan so the batter covers the entire pan. 
  6. Fry on low heat on one side only. It is done when the batter bubbles and the top looks dry. 

6 comments:

  1. I love shuk rosh haayin!!!! I should probably try these temani recipes considering all my neighbors! Thanks for the recipe

    ReplyDelete
  2. I love those Yemenite goodies. Before shabbat a Yemenite neighbor brought pittot, since she didn't find us home on Purim. Yum

    ReplyDelete
  3. למה למה נתקלתי במתכון הזה באמצע פסח, הווו לחוחי עוד 4 ימים אתה שלי
    חג שמח וכשר בעז"ה גאולה שלמה
    יוצרת בשרון

    ReplyDelete
  4. Can this be made with a GF flour? Have you experimented with this yet? I'm gluten free and always looking for interesting recipes. I use fine brown rice flour, quinoa, almond, millet, white sorghum, and tapioca and potato starches. Don't like the bean flours. Would love to hear from you.

    ReplyDelete
    Replies
    1. I recently bought some GF flours to experiment with. I suspect that this recipe would not work well. Part if the appeal of the bread is its stretchy, springy-ness, which I think comes from the gluten. I would guess that any recipe where the dough must rest would loose something if you ditch the gluten. I would try my Zucchini Carrot Muffins http://nonrecipe.blogspot.co.il/2011/06/zucchini-carrot-muffins-no-sugar-added.html or Pesach Crepes http://nonrecipe.blogspot.co.il/2011/04/gluten-free-passover-crepes.html or any of the other recipes labeled Gluten Free http://nonrecipe.blogspot.co.il/search/label/gluten%20free. Please share your results!

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