Lahoh - Somali Pancakes

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) warm water 2 cups (470ml) warm water
• Oil or ghee, for cooking Oil or ghee, for cooking

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the flour, yeast, sugar, and salt.
2. 2.
   Gradually add warm water to the dry ingredients, whisking continuously until a smooth batter is formed.
3. 3.
   Cover the bowl with a clean kitchen towel and let the batter ferment at room temperature for at least 6 hours or overnight.
4. 4.
   Once the batter has fermented, give it a good stir.
5. 5.
   Heat a non-stick griddle or frying pan over medium heat and lightly grease it with oil or ghee.
6. 6.
   Pour a ladleful of batter onto the hot griddle and spread it into a circular shape using the back of the ladle.
7. 7.
   Cook the pancake for about 2-3 minutes until bubbles form on the surface and the edges start to lift.
8. 8.
   Flip the pancake and cook for another 1-2 minutes until golden brown.
9. 9.
   Remove the cooked pancake from the griddle and repeat the process with the remaining batter.
10. 10.
    Serve the Lahoh warm with ghee, honey, or alongside your favorite stews and curries.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Whole wheat flour can be used for a healthier alternative, but it will result in a denser pancake.
• Active dry yeast — Make sure the yeast is fresh and active to ensure proper fermentation. If your yeast doesn't activate, start over with fresh yeast.

Tips & Tricks

• For a tangier flavor, let the batter ferment for a longer period, up to 24 hours.
• Adjust the thickness of the batter by adding more or less water. Thicker batter will result in thicker pancakes.
• Make sure the griddle or frying pan is well-heated before pouring the batter to achieve a golden-brown color.
• Serve Lahoh with a variety of toppings such as butter, jam, or Nutella for a sweet twist.
• Leftover Lahoh can be stored in an airtight container and reheated in a toaster or microwave.

Serving advice

Serve Lahoh warm as a side dish with Somali stews like Suqaar or Maraq, or enjoy it for breakfast with a drizzle of honey or ghee.

Presentation advice

Stack the Lahoh pancakes on a plate and garnish with fresh herbs like cilantro or parsley for a pop of color. Serve alongside a bowl of ghee or honey for dipping.