Lahoh

Lahoh, sometimes spelled Luḥūḥ, is a spongy, pancake-like bread that is a staple in Yemen, Somalia, and Djibouti. To prepare lahoh, you will need plain flour, self-raising flour, warm water, yeast, and a pinch of salt. The dough is mixed by hand until it becomes soft and creamy, with sorghum flour often being preferred in many traditional recipes. There are also delightful variations, including a sweet version and one made with eggs.

Traditionally, lahoh is cooked on a metallic circular stove called a taawa, but it can also be made in a regular frying pan.

In Yemen, lahoh is frequently sold by street vendors. It was introduced to Israel by Yemenite Jews who brought the recipe with them when they immigrated. In Somalia, lahoh is typically served with curry, soup, or stew, making it a versatile and beloved dish.