Lahoh reminds me of Ramadan in Aden. My mum would buy paper thin Lahoh from the Somali market and we would have them for Sahoor. I like to put some ghee on a skillet, crisp them, sprinkle sugar on top and enjoy with a cup of Adeni red tea. Yum. These are not the same kind because they have 3 kinds of flour in them, and buttermilk. My mother-in-law makes these. They come out so thin. Here’s the recipe, “Bismillah.”
You will need:
1) 1 and a 1/2 cup of white flour
2) 1/2 cup of wheat flour
3) 1/3 cup of millet flour
4) 3 cups of water
5) 1 cup of buttermilk [I used whole]
6) 1 tsp of black seed
7) 1 and 1/2 tsp of yeast
8) 1 and 1/2 tsp of sugar
9) 1 tsp of salt [I used sea salt]
Mix all the above ingredients together into a smooth batter. Let rise for approximately 2 hours–less if your home is warm enough. Place a skillet under medium high heat until it is hot, and then using a 1/4 cup measurement pour the batter onto the skillet and move the skillet around until the batter makes a thin coating. When it browns on the bottom and is nice and fluffy on top remove and continue until all the batter is done. Enjoy with your favorite sauce [try Glaba/Qlaba/Khusar] with it, or just with a little honey or ghee and sugar. It’s delish.
Mix ingredients
Has risen
A Yemeniyah's Recipes 
salaam alaikum
listen to the sister….. she knows what she is talking about mashaAllah! lol. They really are delish and now I can make them here in Canada inshaAllah! Yay! JazakAllah khair sister.
Wa Alaikum Assalaam —
Alhamdullilah. Wa Iyakum. Let me know how they turn out. Insha Allah as i make more Lahoh recipes will be posting them.
Happy cooking insha Allah.
Lamya
just a question though,can we keep these in the fridge for a few days or do we have to make them and eat them the same day? If we can keep them in the fridge, do we cover them or leave them open? JazakAllah khair.
Yeah you can keep them in the fridge for a few days in a plastic bag, but not too long because they are thin and dry out. Also when you heat them don’t overheat, just a quick zap in the microwave or a few seconds on a hot skillet should suffice.
Lamya
Maasha allaah, Lahooh, I bit different then i remember but the same, i will try your version, i am always in the look out for new twists in classics, Jasakallaah khair..
Do share your recipe for Lahoh. I must say though this is a nice healthy version, since it has millet, wheat flour and buttermilk as opposed to mostly just white flour. My mother-in-law makes it this way, it’s a traditional Yaf’ee recipe. She’s very traditional Maa Sha Allah in her recipes. Can’t wait to go back to Yemen and pick some recipes up from her. It’s not the same over the phone and all, since they’re not used to measuring and stuff.
maasha allah, Lahooh, this looks different to how i remember it but, i will try your version. Thanks for this recipe. Jazakallaah Khair..
What’s your version ? Insha Allah and let me know how it turns out :)
The recipe is the same except for the white flour, instead my mother use to put in corn flour, which gave the lahooh a polenta taste. yummy..
almost the same as this, however, instead of the White flour we put in corn flour, in Somalia, the Lahooh recipe is dictated by the region you are from and what grows there, even though I am from Mogadishu and we can find the white flour easily, that was not the case and we used corn as it was my mom’s recipe.
The Lahooh gets a very delicious Polenta taste.
I am from midland Somalia and we grow Corn over there so, ours involve corn rather than the wheat and no butter milk, which makes the lahooh quite yellowy but sometimes for the Eid morning we add buttermilk. and i never had a lahooh with black seeds, but will try this. thanks for the recipe,..
Actually we also use corn flour in many areas in Yemen. A friend of mine just gave me a bagful. Do you mix it with white flour so it doesn’t turn out crumbly?
yes, you mix it with the white flour, to prevent it in to be crumbly and if it is just corn it will alter the taste of the lahooh, it will taste like a polenta cake.
with corn, it has to have a polenta/lahooh taste.not just polenta.it will also be quite yellowy like some one added Safron in it.
today’s breakfast was a Lahooh with black seeds. we loved it. thanks for the recipe.
We cut pieces of lahooh in buttermilk with pepper, garlic, parsley, etc and eat it as shaafut..so it basically replaces the pita bread in shaafut… mmm it is soo good. I would crave it when I was preggo… and im craving it now. lol
thanks. I love love love your site.
I do that too when i want a quick quick Shafuut. Preggo or not ,as Yemenis men or women we’re always craving it ;)
I can’t seem to find millet flour. what can i use instead?
Just use the regular white flour T.A. –or half wheat and half white. Millet is very healthy and gives it a special texture and taste. Ask around for it in your grocery stores.
Lamya
I found it here finally after looking far and wide lol but a good place to start if you live in north america is the Indian or Pakistani grocery stores :)
Alhamdullilah :)
Made this today. Shukran Lamya I looked everywhere for this recipe. I think it’s also called ingera- not positive though. can’t wait to try more of your recipes. Keep them coming!
No this is not Injera. Injera is made of another grain and is predominantly eaten in Ethiopia. It has a different color and taste and is usually bigger. We call this Lahoh. The Somalis also have their own version of this and they call it something else–i can’t think of it right off the top of my head!
Will do insha Allah. Maa Sha Allah you are on a roll Sam.
Lamya
My mother (allah yirhamha) made this very differently the flour used was red surgum and it contained hilba as well as I recall. also, she used to rather leave it over night(s?) rather than use yeast, maybe it has something to do with her family being from around heidan.
Allah Yirhamha Zaher.
There is no one way to make Lahoh. Every person you will talk to about a recipe, will give you their own. That’s the beauty of Lahoh.
my mother made lahoh with red surgum rather than wheat flour as far as I know.
The ingredients differ from one region to another.
Assalam Alikum Lamya
Insha’Allah you’re well and you had a good eid.
The millet flour you mentioned in this recipe – is it grey a looking flour? Maybe similar to دقيق الدخن
Jazaki’Allah Khair
Wa Alaikum Assalaam Arwa,
Yes, Millet Flour is دقيق الدخن
Wa Iyakum
Lamya