COPPER🇩🇯 Djibouti
Lahoh recipe
Deliciously spongy flatbreads perfect for dipping.
Ingredients
- 500 g all-purpose flour
- 600 ml water
- 10 g yeast
- 10 g salt
- 5 g sugar
- 30 ml oil
How to make Lahoh
- In a mixing bowl, measure 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of yeast.
- Gradually pour in 2 cups of water, stirring to form a smooth, lump-free batter.
- Cover the bowl with a cloth and let the batter rise in a warm place for 30 minutes.
- Heat a non-stick skillet over medium heat for about 2-3 minutes until hot.
- Pour a ladleful of batter into the skillet and cook until bubbles appear on the surface, about 2 minutes.
- Carefully flip the lahoh and cook for another minute or until golden brown.
- Transfer the lahoh to a plate and keep warm while you repeat with remaining batter.
- Serve the lahoh warm, either plain or with your choice of spread.
What is Lahoh?
Lahoh is a traditional dish from Djibouti, and takes about 60 minutes from start to finish. It is built around all-purpose flour and yeast. The recipe below uses 6 ingredients and is written out step by step.
How long does Lahoh take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 53 dishes built on all-purpose flour. The method runs to 8 steps, the longest being 30 minutes.
Any tips for making Lahoh?
Let the batter rise well for airy, soft lahoh.
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