|white flour||1/3 cup|
|whole wheat flour||1/3 cup|
|white flour||1 ¼ cup|
|dry yeast||1 tsp.|
Lahoh is a popular savory flatbread. It is a popular dish that complements stews and soups in Somalia. Some Somalians eat Lahoh with honey and butter. Lahoh has a spongy consistency, similar to a pancake. One of the main features of Lahoh is that it is cooked only on one side and has a solid frothy appearance.
Directions for Preparing Lahoh
- In a large bowl, combine the white flour, whole wheat flour and yeast.
- Gradually add the water to prevent lumps.
- Cover the bowl and let sit for thirty six (36:00) hours.
- Mix the starter with cornmeal, one cup of white flour, salt and yeast.
- Knead into a soft, pliable ball of dough.
- Allow the dough to rise for forty (0:40) minutes.
- Combine the water and the remaining flour in a pan and heat over low heat.
- Whisk until a thick paste forms, then turn off the heat.
- When the dough has risen, add the water and flour paste to it, mixing it together with enough water to create a thin batter.
- Cover and let sit for thirty (0:30) minutes until it appears frothy.
- Preheat a skillet and slightly grease it.
- Spoon some of the batter into the skillet, making a spiral, circular shape.
- Cook on one side until the batter is dry at the top and the edges can peel away from the pan, then set aside to cool.
- Repeat until the batter is finished.
- Serve Lahoh with a savory stew or enjoy with honey and butter.
Somali cuisine varies from region to region and is a fusion of different Somali culinary traditions, with some East African, Arab, Turkish and Italian influences.National Dish of Belize Boil Up | Brunei National dish |Canada National dish | National Dish of Slovenia |National Dish of Germany | National Dish of Dominican Republic