Lahoh (Spongy Flatbread) I
Lahoh, alternately called laḥūḥ (Arabic: لحوح) is a griddle-cake made similar to a pancake, but with a slightly different texture and notable for its porous texture on one side.
Ingredients
- 3 tbsp semolina
- 2½ cups lukewarm water, divided
- 1 cup cold water
- 3 cup of wheat flour or sorghum flour
- 1 tsp rock salt
- 2 tsp dried yeast
- Dab of margarine or vegetable oil for greasing pan
Ingredients for 9 servings (1.2 kg) · the original recipe
Method
- 1
Combine semolina and ½ cup of lukewarm water in a bowl, then bring the mixture to a boil in saucepan. Remove from heat, place in a bowl, and leave to thicken.
Stovetop - 2
Stir cold water into the semolina mixture.
- 3
Stir in rock salt until fully dissolved into the mixture.
- 4
Stir in the wheat flour and yeast.
- 5
Mix in another 2 cups of lukewarm water until you get a thin batter.
- 6
Cover the batter and let it rest until it is risen and bubbly.
- 7
Grease a skillet or frying pan with a little margarine, and heat over medium heat.
Stovetop - 8
Ladle some batter into the pan, and let it spread out. A tiny bit of flour sprinkled in the pan helps prevent sticking.
- 9
Cook the batter until the top surface is covered with air pockets like a sponge. Flip to the other side, and cook for about 5 seconds. Remove and let cool. Repeat the cooking process with the remaining batter.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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