Lahooh (Laxoox) - Spongy Somali Flatbread
Lahooh (also known as laxoox) is a traditional, spongy flatbread beloved across East Africa and Yemen. Soft and porous like a thick pancake, it features a signature bubbly surface full of tiny holes created by cooking it on only one side. Enjoy it warm with butter and honey, or pair it with savory stews and soups.
Ingredients
1.5 cups all-purpose flour
0.5 cup wheat flour
0.5 cup millet flour (or sorghum flour)
3 cups water (warm)
1.5 teaspoons active dry yeast
1.5 teaspoons sugar
1 teaspoon salt
Instructions
- Combine the flours, water, active dry yeast, sugar, and salt in a large bowl. Whisk thoroughly to form a smooth batter and ensure there are no lumps.
- Cover the bowl and let the batter rise in a warm place for 1 to 1.5 hours, until the surface is bubbly and the mixture has doubled in size.
- Once fully risen, gently stir the batter if any liquid has settled at the bottom.
- Heat a cast-iron skillet or a reliable non-stick pan over medium heat.
- Pour about 1/4 cup of the batter into the center of the pan. Gently spread it using a circular, clockwise motion, working your way outward from the center.
- Cook on one side only. Do not flip. The flatbread is done when the top dries out completely, a pattern of tiny holes forms, and the bottom turns golden brown.
- If the bread sticks to the skillet, apply a few drops of oil and lightly wipe it off with a paper towel before pouring the next batch. Repeat with the remaining batter.
Notes
A well-fermented batter and a perfectly heated pan are the secrets to getting those beautiful "eyes" the signature holes on top
"In Yemen, this same flatbread is called Lahooh and is famously used as the base for Shafout, a cold dish layered with a savory, herbed yogurt sauce."