Lahoh Bread
Lahoh is a spongy, pancake-like bread originating in Djibouti, Somalia and Yemen. It is also popular in Israel, where it was introduced by Yemenite Jews who immigrated there. In Yemen, it is often sold on the street by peddlers.
Preparation
Lahoh is prepared from a dough of
plain flour,
self-raising flour, warm
water,
yeast and a
pinch of
salt. The mixture is beaten by hand until soft and creamy, then left out to ferment.
Sorghum is the preferred flour for making lahoh. There is a sweet-tasting variety of the dish, as well as another variety that is made with
eggs.
Lahoh is traditionally baked on a metallic circular stove called a daawo. Lacking that, it can also be baked in an ordinary pan.
Consumption
For a typical Somali breakfast, three pieces of lahoh are often eaten along with
honey,
ghee, and a cup of tea. During lunch, lahoh is sometimes consumed with curry, soup or stew.
