Lahoh

Preparation

Lahoh is prepared from a dough of plain flour, self-raising flour, warm water, yeast, and a pinch of salt. The mixture is beaten by hand until soft and creamy. Sorghum is the preferred flour for making lahoh. There is a sweet-tasting variety of the dish, as well as another variety that is made with eggs.

Lahoh is traditionally baked on a metallic circular stove called a taawa. Lacking that, it can also be baked in an ordinary pan.

Regional consumption

In Yemen, it is often sold on the street by peddlers. It also can be found in Israel, where it was introduced by Yemenite Jews who immigrated there. In Somalia, lahoh is eaten with curry, soup, or stew.