Lahuhs or Yemeni Sponge Breads
Delight your taste buds with Lahuhs, traditional Yemeni sponge breads, known for their soft, porous texture and delicate flavor. Made with a blend of all-purpose flour and semolina, these airy flatbreads achieve their signature bubbly surface through a fermentation process that creates an irresistibly tender bite. Perfectly cooked on one side, they feature a unique crumpet-like texture with holes that make them ideal for soaking up savory stews or sweet drizzles of honey. Easy to prepare in just 15 minutes of active prep, these breads are naturally leavened with yeast and baking powder, making them a delightful addition to your table. Whether served warm or at room temperature, Lahuhs are versatile, satisfying, and a must-try Middle Eastern culinary gem.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Semolina
- 1 teaspoon Active dry yeast
- 0.5 teaspoon Baking powder
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 2.5 cups Water (lukewarm)
- 2 tablespoons Vegetable oil (for greasing the pan)
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina, active dry yeast, sugar, and salt. Stir to mix the dry ingredients well.
Gradually add the lukewarm water to the dry ingredients while stirring to create a smooth batter. The consistency should be similar to pancake batter—thick but pourable.
Cover the bowl with a clean kitchen towel or plastic wrap and set it aside in a warm place for 1 to 2 hours. Allow the batter to ferment and become bubbly.
After the batter has fermented, mix in the baking powder and stir gently to combine. Do not overmix, as this could deflate the bubbles.
Heat a nonstick pan or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil using a paper towel or brush.
Pour a small ladleful of batter into the center of the pan and spread it out slightly to form a circle about 6 inches in diameter.
Cook the bread on one side only. As the batter cooks, bubbles will appear on the surface and pop, creating holes. Once the surface is fully set and no longer wet, the bread is done. This should take about 2 to 3 minutes.
Remove the lahuh from the pan and place it on a clean kitchen towel to cool. Repeat with the remaining batter, greasing the pan lightly as needed between batches.
Serve the lahuh warm or at room temperature. They can be paired with savory dishes or drizzled with honey for a sweet treat.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 4.9 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 496 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
