lahooh
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.
Sourdough Lahooh: Somali Flatbread
2013-06-06 05:17:08
Print
Ingredients
- 1/2 cup millet
- 1/2 cup cornmeal
- 1 cup plain flour
- 1 cup starter
- 3 cups water
- 1 teaspoon baking soda
Instructions
- 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.
Mysomalifood https://www.mysomalifood.com/
Rolled lahooh
Love your blog! I tried this today, and we liked them. I had to add more flour to thicken the batter, other than that, they turned out great. I also tried your non-sourdough lahooh, which was also great. Will be coming back here for more, definitely!
Could you post a recipe for a gluten free laxoox. I know you’re using millet and corn flour but also plain wheat flour. What can be used to replace the wheat flour?
Thanks
Hi, good question I think this recipe can be changed with what ever flour you have on hand sorghum, millet, corn, rice, oat, gluten free all-purpose flour etc. What I like is mixing two, three, or more flours together that way you get amazing results.
I will see what I can come up with.
Thanks
Hi there,
I would also be very interested to know of different ways of making this gluten free. Often without the gluten to keep it together, gluten-free breads start to fall apart so would be great to know how to avoid this if one wishes to leave out the wheat flour.
Thanks 🙂
Danyah
Hi Danyah, thank you for stopping by, I know what you mean, I have tried with rice, corn and millet wit no success, next step I would like to try the gluten free all-purpose flour. I will let you know how it turns out.
asc could you guys tell what starter is?
jazakallahu khayran
aslamu calaykum
good question, starter is for this recipe is a pre-fermented batter left for few days to develop sour flavor. You can make one from scratch by flowing the link above or once you have made a recipe for lahooh with yeast you can leave a cup or so in a container overnight this will develop a sour flavor then add another fresh cup of batter, in few days the sourdough develops and you can use it for your recipe.
I hope this helps
Hello!
Am I understanding the recipe correctly, that the baking soda is not stirred into the soured batter the next morning–right before cooking the lahooh–but rather it is added right along with the rest of the ingredients?
Hi Beth it should be next morning for those bubbles to be activated.
Salamu Alaikum,
Nothing beats lahoh/anjero made with dhanaanis the authentic way right? But can I ask why you add baking soda? I heard it cancels the sour taste
To activate more bubbles, but let me know how it works out for you.