Lahooh is staple for morning breakfast in the horn of Africa, lahooh is rolled with butter and sugar or with olive oil and honey. Some people prefer it to soak it with milk or tea.
The sourdough is the key here, we are looking for a fresh sourdough starter.
Making you very own Sourdough Lahooh is not so difficult once you make it, there is no going back. if you need starter for your Lahooh you can find it here. Why not borrow one from a friend or your neighbor, if you get lucky.
- 1/2 cup millet
- 1/2 cup cornmeal
- 1 cup plain flour
- 1 cup starter
- 3 cups water
- 1 teaspoon baking soda
- Mix all the ingredient in a bowl and leave it to sit for 30 minutes to overnight, the longer you leave it the more sour it will become.
- Depending how thick or thin your starter is, add more water if the batter is too tick and more flour if too thin
- When ready, stir the batter until incorporated.
- Heat a non stick pan on a medium heat.
- Spread ¼ cup of the batter gently, in a circular motion with the back of a ladle starting in the middle and then working clockwise.
- Just cook one side until golden brown. You should have nice bubbles on top.
- Make sure you start with a clean skillet, by wiping it off with a kitchen paper .
- Repeat using all batter.
- Serve warm.