Lechuch (Yemenite Yeast Bread)
Spongy lechuch, made of yeast dough, is served with hot soups and with dips. The preparation is simple, and is done in a frying pan rather than an oven. The result is something between a pita and a pancake, which can be dipped in tehina, simply spread with honey, eaten as is or torn up into a hot bone soup. I've always managed to scrounge some off my Yemenite friends, but have grown so addicted to the stuff thought it would be a better idea if I just made it myself. This recipe comes from Ha'aretz.
Ingredients
16 serv.Step-by-step instructions
- 1
Combine all the ingredients with a mixer until you get a smooth batter without lumps.
- 2
Place the bowl, covered with aluminum foil, in a warm place for about an hour, and allow the batter to rise.
- 3
Choose a good Teflon frying pan.
- 4
The frying pan must be cold.
- 5
Oil very lightly, you can use a spray, place on a high flame and pour in a ladleful of the batter.
- 6
When the batter begins to bubble (after a minute or a minute and a half), turn the frying pan over onto a dry towel.
- 7
Keep the lechuch in a pile, back-to-back, face-to-face.
- 8
Cool the bottom of the frying pan with tap water, and put back on the stove.
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