Lahoh is an amazing Yemenite soft flatbread. Every Friday morning I used to cross the street to our dearest neighbor Bracha. Her house was filled with steam and warm scents of Shabbat’s cooking blended with semolina based baking. I’m still trying to achieve the perfect Lahoh, like the ones she used to bake. Though this recipe is incredible as well, was originally given to me by Rina, my mother in law close friend.
Ingredients:
Semolina mixture:
70 grams of semolina flour
360 ml of hot water
Lahoh dough:
420 grams of white wheat flour
360 ml water
24 grams of sugar
15 grams of sea salt
11 grams of dry yeast
5 grams of baking soda
Directions:
Semolina Starter
Mix the semolina flour with 360 ml of water in a pot on the stove, warm it on a low temperature and stir it for about 5-10 minutes until fully incorporated and has a uniform texture. Cool the pot in a bigger pot filled with cold water and wait for about 30-45 minutes until it’s temperature drops to about room’s temperature.
Lahoh dough
Mix all dry ingredients: white flour with sugar, salt, and yeast. Add the water and semolina starter to the mixture gradually. The mixture texture should be fluffy and just slightly liquid, more paste alike. i.e. should not be too liquid, nor too solid/dry. Add a bit more flour if the mixture is too liquity or more water if it is too dry.
The more semolina flour used, the softer and crisp flatbread you will yield.
Fermentation
Cover the the dough and let it ferment for about an hour. Then, add baking soda and mix well and let it ferment for an additional 30 minutes.
Baking
