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!
