Lahoh is a spongy, pancake-like bread originating with the Yemeni Jewish community, and eaten in Djibouti, Somalia and Yemen.^[1] It is also popular in Israel, where it was introduced by Yemenite Jews who immigrated to the country. In Yemen, it is often sold on the street by peddlers.^[2]

Contents 1 Preparation 2 See also 3 References 4 External links

[edit] Preparation

Lahoh is prepared from a dough of plain flour, self-raising flour, warm water, yeast and a pinch of salt. The mixture is beaten by hand until soft and creamy, then left out to ferment.^[3]

Lahoh is traditionally baked on a metallic circular stove called a daawo. Lacking that, it can also be baked in an ordinary pan.

[edit] See also

• Injera

[edit] References

[edit] External links

• Recipe for Yemeni 'Lahoch'