Lahooh Somali Flat Bread

Lahooh Somali Flat Bread

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with 53 comments
BreadsLahooh

Lahooh (laxoox) is a Somali flat bread, spongy like a pancake but with a lot of holes on the top, cooked only one side,  it is best enjoyed warm right off the griddle with butter and sugar or honey then soaked with a cup of tea,  or it is eaten  with savory  dishes like stews,  soups etc. We have used three different type of flours you can use all white flour if you wish. In this recipe we used wheat and millet flour for a authentic taste. These flat breads are stable in East Africa and it is enjoyed through out the day for breakfast, lunch or dinner.

 

 

Lahooh Making lahooh Somali Flat Bread

  • Lahooh: spongy pancake like flat bread
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    Ingredients
    1. 1 ½ cups all purpose flour
    2. ½ cup wheat flour
    3. ½ cup millet flour
    4. 3 cups water
    5. 1 ½ teaspoon yeast
    6. 1 ½ teaspoon sugar
    7. 1 teaspoon salt
    Instructions
    1. Mix all the ingredient together to form a batter;
    2. Stir well to avoid lumps set aside to rise in a warm place until bubbly and doubled in size, about 1 to 1 1/2 hours.
    3. When ready, stir batter if liquid has settled on bottom.
    4. Heat a cast iron skillet or a non stick pan on a medium heat.
    5. Spread ¼ cup of the batter gently, in a circular motion by starting in the middle and then working clockwise.
    6. Just cook one side until golden brown.
    7. If it sticks on the skillet add few drops of oil and wipe it off with a kitchen paper.
    8. Repeat using all batter.
    Mysomalifood https://www.mysomalifood.com/

53 Responses

  3. Amina

    I have no idea what millet is! What is the Somali name? I have some kind of flour from the Somali halal shop but I don’t know if it is the same.
    Also, do you use whole wheat flour.

  4. adminAuthor

    Salaam, Amina
    If you can find millet flour you can substitute sorghum flour it should do the same job. If you can’t find both then I would go for cornmeal flour. The Somali name for it is Garow.

  5. Hiba

    Assalamu Alaykum ukhtee,
    Great site, keep up the good work…there was a time where you couldnt even find one site catering for somali recipes, MashAllah.
    Just one thing I know from experience that you might want to state for those who dont know is the time to leave the batter aside. I know we usually leave it for a couple of hours (it helps the texture and makes it easier as it sets better)

  7. carol jamison

    Do you have a recipe for Malawa? Had it at a student’s house, and want to make it in my classroom for Pancake Day. Thx!

  8. Paul Lambert

    I have looked over most of the recipes now. I live in Sweden and Somali cooking doesn’t immediately come to mind. I am so glad to have found this site. I found so many interesting things I would love to master – and I will be able to treat my friends to something very, very unique.
    Thanks!

  10. Amina

    Thank u so much! I too found this site while looking for lahooh. I can’t find millet flour or sorghum. Tried using rice flour as a sub. Its OK but if anyone knows what millet or sorghum is in Bangla?? Yes I am in Dhaka.
    Also do you have a recipe for Ambaabur (the Eid lahooh)?
    Thanks again

  11. jane

    Fantastic recepies

    Kindly where can I buy vedeo CDs for making mandazi, the above pancakes, chapati,and pilau here in Kenya.
    Thanks a lot

  13. abuklau

    warayihii dis is ghood wallah i like lahjooh i had it with my wife wallahi it was not very bad it s soo nice try it out or you will miss out the challeneg its soo nice that even the pakistanis say it its nice

  15. Samira

    I had no idea it was called lahoh! I’ve always called it anjero and so do most of my somali friends.
    Thank you for the great site! It has come in so handy this ramadan and kept me in touvh with somali cuisine

  17. Muhubo

    As-salaamu alaikum my dear sisters! Al- hamdullilah! Al-hamdullilah! Al-hamdulillah! I made the other recipe for lahooh, the one without yeast and I think I got it! Masha’ Allah! Thank you, for revealing the mystery of Angera to me. Jazakallah khair!

  18. layla

    salaam mu alaikum sis
    i want try lahoh i have only got plain flour
    and whole wheat flour (for bread ) would that do
    still working on some of the old recipes i will let you how it goes
    thanks again

  19. layla

    sorry i have got plain flour and whole meal flour (for bread)
    will that do for the laxoox

  23. layla

    salaam sis
    about the laxoox i found sorghum flour
    please can you tell me what other flour need inshallah
    when you have time can you please reply chicken or lamb recipe that goes with ( plain rice ) thanks again

  24. mysomalifoodAuthor

    Asalamu Alaikum,

    I am not sure which laxoox you are trying to make, but you can use sorghum and wholewheat flour, all-purpose flour, corn, and rice flour mix of these. I hope that explains your question, I have just added a goat stew, that will go with rice.

    Enjoy

  25. layla

    salam sis
    thank for replying i want to try the spongy laxoox
    like the one at the top of this page
    i will inshallah try sorghum, plain, corn flour i will let you
    know how it goes.
    just to let to let know i tried the iskudexkis again come out
    perfect. turns out i was using a small pot i couldn’t have tamrind
    for the chilli saucse so i found a chilli sause recipe on tammy website goes perfect with rice mashallah the the goat recipe look so good
    will try it inshalla just in the middle of praciting the fried bread
    thanks again

  26. mysomalifoodAuthor

    Salaam, you are welcome, let me know how it goes. The laxoox on this page is quite easy with yeast and the warm place, it will give you a good results.
    I miss Tammy I love her recipes, I am glad you find that chilli sauce. Thanks a gain for your feed back.

  27. Susi Schwarzenbacher

    Wow, I am so happy to have found your site. Now I can make this wonderful Somali food myself.
    Thank you so much!

  29. Amelia

    Salaam walalo, jazakallahu khairan for such a lovely website. May ALlah reward you for sharing your skills. I have learned a lot and, i just want to thank you.
    Amelia

  34. mysomalifood

    Thanks for your comment, the batter should be ready in about an hour it could be more or less, it will depend the yeast and the warmth of your kitchen and the ingredients temperature. Let me know if it worked for you.

  42. Shamsa

    How can I get the yellow/golden in the middle ??
    I only waited 2 hours ! Should I wait over night ?

  43. mysomalifood

    Good Question, it all depends on the heat and type of skillet used the batter and so on. I would leave a little bit more on the skillet and see if you can get this let me know how it goes. Thanks!

  48. Hodan

    Thank you so much for this recipe Sis! It came out perfect! I was struggling with the mixture recently as I hadn’t made laxoox for such a long time and you’re amazing recipe helped a sister out. So thank you and blessings to you.

  49. Lubwama Hakim

    Asalaam alaikum!! Thanks for this great treat,I made the Lohoh by your recipe and I had it with Ethiopian Doro wet,wow wow wow.. please try it out friends!!!!!!!!!

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