Lahooh is a traditional Somali recipe for a classic soft leavened bread that's half way between a pancake and a flatbread that's typically served as breakfast, but which can also be used as an accompaniment to stews. The full recipe is presented here and I hope you enjoy this classic Somali version of: Lahooh.
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Though classed as a bread, Lahooh is more like a spongy yeasted pancake that's typically served for breakfast, but which can also be served as an accompaniment to soups and stews. It can also be used as a basis for a dessert with honey and sugar.
Combine the flours, yeas, sugar and salt in a bowl. Form a well in the centre then add enough of the water so that you bring the dry ingredients together as a batter. Stir thoroughly to remove lumps and dissolve the sugar then cover and set aside in a warm place for about 60 minutes to rise.
When ready, stir down the batter then heat a deep frying pan (non-stick is best) over medium heat. Take about 60ml of the batter and, starting in the centre of the pan gently pour in the batter using a spiral pattern going from the middle to the outside and working clockwise.
Cook until the base is golden then remove and set aside (if a little of the batter catches on the base then add a little water and wipe off with kitchen paper). Continue this process until all the batter has been cooked. Serve warm.
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