Lahoh

Ingredients7

• All-purpose flour250 g
• Whole wheat flour250 g
• Warm water500 ml
• Active dry yeast7 g
• Sugar1 tbsp
• Salt1 tsp
• Vegetable oil2 tbsp

Method

1. In a large bowl combine the all‑purpose flour, whole wheat flour, sugar, and salt.
2. Dissolve the yeast in the warm water and let it sit for about 5 minutes until foamy.
3. Gradually pour the yeast mixture into the dry ingredients, whisking until a smooth batter forms; cover and let it ferment at room temperature for 1–2 hours until bubbles appear.
4. Heat a non‑stick skillet over medium heat and lightly brush with a little vegetable oil.
5. Pour a ladleful of batter into the skillet, swirling to spread thin; cook until the surface is full of holes and the top is set, about 2–3 minutes, then flip and cook another minute if desired; serve warm.