This is the first time I've ever made lachuch/lechuch/lahoh, a Yemenite flatbread that's sort of like injera. While this is likely not the most authentic recipe around -- cobbled together from several other sites -- it is definitely delicious. Still needs some tweaking; the batter was not as runny as I hoped, causing thicker breads that didn't cook quite evenly, but I couldn't resist posting it now anyway.* Eat with soup or stew, wrapped around tomato salad, with Yemeni fenugreek dip (not that I know how to make that), with za'atar, or with a drizzle of honey.
Lachuch
2 cups white flour
2 cups warm water (next time I will experiment with 3 cups water)
1 heaping tbsp active dry yeast
1 tbsp sugar
1/2 tsp salt
Combine warm water and yeast in a large bowl until the yeast begins to dissolve. Mix in other ingredients together well, until creamy. Cover loosely and let rise in a warm-ish place for two hours.
After two hours, the batter should have at least doubled in volume. Stir it several times to deflate.
Very, very lightly grease a cold frying pan. Scoop about 1/3 cup batter into the pan, and then place it over medium heat. When the top of the bread is pocked with bubbles that pop and do not close and has taken on a cooked look, and the bottom is golden brown, use a spatula to lift the bread onto a clean kitchen towel to cool. Turn off the heat and either allow the pan to cool or run it under cool water to cool it off -- this is very important. (When I experimentally did not do this, the bread did not bubble correctly.) Repeat until you have used up all the batter.
Makes about 6-8 breads.
*I have now (3/28) determined that 2.75 cups of water is TOO MUCH!
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