Lachuch (Yemenite Flatbread)

Name: Lachuch (Yemenite Flatbread)
Prep time: 1 h 45 min
Cook time: 45 min
Total time: 2 h 30 min
Cuisine: Middle Eastern
Ingredients: 2.5 cups warm water; 1 1/2 teaspoons granulated sugar; 1 teaspoon active dry yeast; 2 cups all-purpose flour; 2 teaspoons ground fenugreek; 1 teaspoon kosher salt; 1/2 teaspoon baking powder

8 steps

Prep:1h 45minCook:45min

Somewhere between the thickness and density of a classic American pancake and the texture of pliable Ethiopian injera, Yemenite lachuch is ideal for soaking up the flavors and textures of the foods it's served with. For Yemenite-Israeli families like the Karavanys, weekday lunches are the day’s biggest meal, and dinner is more of a light, dairy-based snack. Topping this lachuch recipe with the yogurt dip and red schug creates a trifecta of flavors that can stand on its own.

Updated at: Fri, 22 Nov 2024 18:02:37 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories120 kcal (6%)

Total Fat0.4 g (1%)

Carbs25.2 g (10%)

Sugars0.9 g (1%)

Protein3.5 g (7%)

Sodium264.3 mg (13%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 ½ cupswater

warm

1 ½ teaspoonsgranulated sugar

1 teaspoonactive dry yeast

2 cupsall-purpose flour

2 teaspoonsground fenugreek

1 teaspoonkosher salt

½ teaspoonbaking powder

Instructions

Preparing the Batter

Step 1

Place 2 1/4 cups warm water in a large bowl, and sprinkle in sugar and yeast. Wait for it to foam (5-10 minutes)

Bowl

Wooden Spoon

water2 ½ cups

active dry yeast1 teaspoon

granulated sugar1 ½ teaspoons

Step 2

Add flour, fenugreek, and salt. Cover with plastic wrap, and let stand until it becomes very bubbly (1 to 2 hours)

Plastic wrap

all-purpose flour2 cups

ground fenugreek2 teaspoons

kosher salt1 teaspoon

Step 3

Remove plastic wrap, stir in baking powder, and wait for batter to become covered in bubbles (5 to 10 minutes)

baking powder½ teaspoon

Cooking

Step 4

Pour 1/3 cup batter into a cold small nonstick frying pan

Frying Pan

Step 5

Cook over medium-high until bottom is shiny and slightly brown (about 4 minutes)

Step 6

Cover and cook until top is set (about 2 minutes)

Lid

Step 7

Run the underside of the pan under water to cool it so you are ladling the batter into a cool pan. Repeat cooking process with remaining batter.

Serving

Step 8

Serving Suggestion: Spread each lachuch with 2 tablespoons labeneh, drizzle with olive oil, scatter 1/4 teaspoon za’atar over the top, and roll it up into a bubbly little jelly roll.