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
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