Lechuch Yemenite Yeast Bread
Discover the rich, flavorful tradition of Lechuch, a classic Yemenite yeast bread that’s as versatile as it is delicious. This unique skillet bread, made with a blend of all-purpose and semolina flours, boasts a light, spongy texture and is cooked to perfection on one side, creating its signature bubbly surface. With a straightforward batter that comes together in minutes and no need for kneading, it's an approachable recipe even for beginner bakers. Perfect for pairing with soups, stews, or Middle Eastern spreads like zhug or hummus, this bread shines as both a standalone snack and a hearty side. Whether served warm or at room temperature, its delightful chew and ease of preparation make it a must-try addition to your table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Semolina flour
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 2.5 cups Warm water
- 1 tablespoon Vegetable oil (for greasing)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, semolina flour, sugar, salt, and active dry yeast until evenly combined.
Gradually add the warm water to the dry ingredients, whisking as you pour, until the mixture forms a smooth, lump-free batter. The consistency should be similar to pancake batter.
Cover the bowl with a clean kitchen towel and let the batter rest in a warm, draft-free location for 1 to 1.5 hours. The batter should become bubbly and slightly risen.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil using a brush or paper towel.
Stir the batter gently to redistribute the bubbles. Pour about 1/3 cup of batter onto the skillet to form a circle, similar to making a pancake.
Cook the lechuch for 2-3 minutes, or until the surface is covered in small holes and the top appears dry. Do not flip; lechuch is cooked only on one side.
Remove the lechuch from the skillet and place it on a clean kitchen towel to cool. Repeat with the remaining batter, greasing the skillet lightly between batches if necessary.
Serve the lechuch warm or at room temperature, rolled or folded, alongside soups, stews, or spreads like zhug or hummus.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 313.6 g | 114% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 13.7 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 698 mg | 15% | |
*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.
