Lahoh is a traditional flatbread from Somalia and an essential part of Somali daily cuisine. It is known for its soft, spongy texture and distinctive honeycomb surface, created through long fermentation and one-sided cooking. The bread is most commonly eaten for breakfast or served alongside soups and stews later in the day.
The preparation of Lahoh reflects centuries of culinary exchange across the Horn of Africa and the Arabian Peninsula. Fermented flatbreads similar to Lahoh are found in neighboring regions, highlighting shared food traditions shaped by trade, migration, and climate. Somali cooks adapted these techniques to local grains and tastes, resulting in the uniquely airy and flexible bread enjoyed today.
Lahoh is traditionally cooked on only one side, allowing steam bubbles to form and set, creating its signature porous surface. This makes it ideal for soaking up sauces and broths. While often paired with savory dishes such as stews, many Somali households also enjoy Lahoh with honey and butter, especially in the morning.
Somali cuisine varies by region and reflects a fusion of Somali, East African, Arab, Turkish, and Italian influences. Lahoh remains a unifying food across these variations, representing comfort, hospitality, and the importance of fermentation and patience in Somali cooking.
