A spongy fermented Yemeni bread cooked on one side so holes form in it, eaten with saltah, fahsah, and broth or with honey.
We bake lahoh as in Yemeni homes throughout the morning: a fermented batter poured onto a pan or griddle that forms a thin bread full of holes on one side and smooth on the other.
Its secret is the fermentation that gives it its sponginess and light sour taste. We make it a base to scoop up saltah and fahsah, or roll it with honey and ghee; it is the everyday companion of the Yemeni table.
Mix the white and whole wheat flours with the yeast and salt in a wide bowl, then add the warm water gradually and whisk until you get a smooth, lump-free batter, a little thinner than cake batter.
Cover the bowl and leave it in a warm place for about an hour until the batter ferments and bubbles and a faint sour smell appear on its surface, which is the secret to lahoh's sponginess.
Just before cooking, add the baking powder and stir gently, which gives the lahoh more holes.
Heat a nonstick pan over medium heat without oil, pour in a ladle of the batter and let it spread into a thin circle, and cook it on one side without flipping until the top dries, the holes form, and the bottom turns golden.
Lift the lahoh and repeat with the rest of the batter, and serve it warm as a base for saltah, fahsah, or broth, or roll it with honey and ghee for breakfast.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Yemeni Lahoh (Spongy Fermented Flatbread), and how to fix them:
Usually it did not ferment enough or the batter was too thick, so extend the fermentation and make the batter thinner by adding water, and baking powder before cooking helps.
Use a good nonstick pan, set the heat to medium, and let it dry completely on top before lifting it.
Reduce the fermentation time or the amount of yeast, since long fermentation in hot weather increases the sourness.
Keep the lahoh in a sealed bag for up to two days, and reheat it on a warm pan or with a short steam until it softens.
Freeze it separated with parchment paper for up to a month, and reheat it straight from the freezer on a gentle pan.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| white flour | entirely whole wheat flour | same weight | The lahoh becomes richer in fiber, a little heavier, and darker in color |
| whole wheat | sorghum flour | up to a third of the amount | Sorghum is close to the traditional Tihama lahoh and gives a distinctive flavor |
| instant yeast | a sourdough starter or buttermilk | 2 tablespoons of starter | The starter gives natural fermentation and a deeper flavor, as it was made in the old days |
| water | milk or water with a pinch of sugar | same amount | Milk gives a more golden color and a softer flavor, and the sugar activates the yeast |
| Ingredient | Half amount | Amount (base) | Double |
|---|---|---|---|
| White flour | 125 g | 250 g | 500 g |
| Brown flour | 60 g | 120 g | 240 g |
| Warm water | 350 ml | 700 ml | 1400 ml |
| Instant yeast | 1.5 g | 3 g | 6 g |
| Salt | 1.5 g | 3 g | 6 g |
Let the batter ferment for a full hour until the bubbles appear, and cook the lahoh on one side without flipping so the holes stay open and its sponginess becomes perfect.
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