🥞 Lahoh
Lahoh is a soft, spongy Yemeni flatbread made from a fermented batter of wheat flour and sorghum. It is cooked on one side only, so the top sets into a mass of tiny holes while the base stays smooth and lightly browned. The taste is mildly sour from the fermentation. It is eaten for breakfast, or soaked in soups and spiced broths.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g wheat flour
- 100 g sorghum flour
- 1 tsp dried yeast
- 1 tsp sugar
- ½ tsp salt
- About 550 ml warm water
- A few drops of oil for the pan
Method
- Whisk the flours, yeast, sugar and salt with the warm water into a smooth, pourable batter.
- Cover and leave in a warm place for 1–2 hours (or overnight in the fridge) until bubbly.
- Heat a non-stick pan over medium heat and wipe it with a drop of oil.
- Pour in a ladle of batter and swirl it into a thin round.
- Cook on one side only, covered, for 2–3 minutes until the top is full of holes and dry.
- Stack the breads under a cloth to keep them soft.
How to make it lighter
- Lahoh itself is almost fat-free — count what you dip it in or spread on it.
- Pair it with a vegetable stew or bean dishes rather than oily sauces.
- One or two pieces make a reasonable portion; they are larger than they feel.
History
Lahoh is a traditional bread of Yemen and is also widely eaten in Somalia and Djibouti, where a similar pancake is called canjeero. It belongs to the same family of fermented, holey flatbreads as Ethiopian injera.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →