I love baking bread, but it took me a while to learn the skill. You’ve got to get the dough just right, not too hard and not too watery. Kneading requires quite a bit of elbow grease, unless you have a good food processor that can handle bread dough. Rising time also takes a while.
That’s why I love lahuh – a Yemeni flatbread recipe with very little room for error. There is no kneading involved and it rises very quickly.
The key to making lahuh is frying it in a cool skillet. Otherwise it will get stuck. I usually work with 2 skillets, dipping the bottom of the skillet into a sink full of cold water to cool it between each lahuh. To grease the skillet, use a paper towel or a brush with just a bit of oil.
Here is the authentic recipe from my mother-in-law.
Lahuh – Easy Yemeni Bread
1 kg (2.2 lb) flour – whole wheat works great
8 + 1 cups warm water
2 tbsp dry active yeast
1 tbsp sugar
1 tbsp salt
Mix flour, yeast, salt, sugar and 8 cups of water. Let rise until doubles in volume. The batter should be buttermilk consistency. If too think, stir in one more cup of water (don’t worry if it a bit too watery). Let rise again.
Lightly grease a COOL skillet and pour in a ladle of batter. Fry until the top is dry and remove to a tray. Cool the skillet and repeat.
Enjoy!