Photo from pinterest.com

Lahoh is a traditional Somali flatbread, similar to a spongy pancake, enjoyed throughout the Horn of Africa. It is soft, slightly tangy, and full of tiny holes that make it perfect for soaking up sauces and stews. Lahoh is a staple in Somali cuisine, often served for breakfast with honey and ghee or alongside savory dishes like stews. This versatile bread is easy to make and adds a unique touch to any meal.

Ingredients

2 cups (0.24 kg) all-purpose flour

1/2 cup (0.1 kg) semolina flour

2 cups (0.48 liters) warm water

1/2 cup (0.12 liters) warm milk

1/2 tsp (2.5 g) instant yeast

1/2 tsp (2.5 g) baking powder

1 tsp (5 g) sugar

1/2 tsp (2.5 g) salt

2 tbsp (30 ml) vegetable oil (for cooking)

Instructions

Prepare the Batter: In a large mixing bowl, combine the all-purpose flour, semolina flour, instant yeast, sugar, and salt. Gradually add the warm water and warm milk, whisking continuously to avoid lumps. The batter should be smooth and slightly thinner than pancake batter.

Rest the Batter: Cover the bowl with a clean cloth and let the batter rest in a warm place for 1-2 hours. The batter should become bubbly and slightly risen, indicating that the yeast has activated.

Add Baking Powder: After the batter has rested, stir in the baking powder. Mix well to incorporate it evenly throughout the batter.

Cook the Lahoh: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil. Pour a ladleful of batter onto the skillet, spreading it out into a round shape, similar to how you would cook a pancake. Cook the Lahoh until bubbles form on the surface and the edges begin to lift from the pan, about 2-3 minutes. The top should be set, and the bottom lightly browned. Lahoh is typically cooked on one side only, but you can flip it to cook the other side for a more evenly browned bread if desired.

Repeat: Remove the cooked Lahoh from the skillet and cover it with a clean cloth to keep it warm. Repeat the process with the remaining batter, greasing the skillet as needed.

Serving

Lahoh is traditionally served warm, often accompanied by honey and ghee for breakfast or alongside savory dishes like stews, meats, and vegetables. It can also be enjoyed with a drizzle of yogurt or as a wrap for various fillings. The soft, spongy texture of Lahoh makes it ideal for soaking up flavors and adding a delightful touch to any meal.

Lahoh is a versatile and delicious flatbread that is deeply rooted in Somali culture. Whether enjoyed with sweet toppings for breakfast or paired with savory dishes for dinner, Lahoh brings a unique flavor and texture to the table. Easy to make and wonderfully satisfying, Lahoh is a recipe worth trying for anyone interested in exploring Somali cuisine.