Lachuch is a beloved traditional dish that has deep roots in Yemenite Jewish cuisine. With a rich history dating back centuries, this flavorful pancake-like bread holds a special place in the hearts and kitchens of Yemenite Jews and food enthusiasts around the world.
Lachuch, meaning "hotcake" in Yemenite Arabic, is a staple in Yemenite Jewish households. It is prepared by combining flour, water, yeast, and a pinch of salt, resulting in a soft, spongy texture with a slightly tangy taste. The dough is left to rise before being cooked on a griddle or skillet until golden brown.
Yemenite Lachuch is often served with soup to sop up all the yummy flavors, but nowadays we eat it with everything from hummus and labneh to melted cheese and tomatoes.
Ingredients
Servings 10 flatbreads
- 1 packet 2 1/4 teaspoons active dry yeast
- 3 ½ cups water divided
- 1 ½ tablespoon sugar
- 3 cups all-purpose flour
- ½ teaspoon salt
- Oil or cooking spray
Nutritional Facts
Nutrition Facts
Lachuch, Yemenite Flatbread
Amount per Serving
Calories
1437
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
0.3
g
Sodium
1212
mg
53
%
Potassium
414
mg
12
%
Carbohydrates
305
g
102
%
Fiber
11
g
46
%
Sugar
19
g
21
%
Protein
39
g
78
%
Vitamin A
17
IU
0
%
Vitamin C
0.02
mg
0
%
Calcium
98
mg
10
%
Iron
18
mg
100
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large bowl dissolve yeast with ½ cup water and sugar and wait for it to froth.
- Add flour, remaining water, and salt to yeast mixture. Mix until combined and smooth. Cover and set aside to rise for 1 hour.
- Batter is ready when it has nearly doubled in size and is light and bubbly. If it seems too thick to pour and spread, add water in small increments until you achieve a pourable batter.
- Place a cold pan on stove. Spray pan with oil or use a paper towel dipped in oil to slightly oil the pan.
- Pour ½ cup batter into pan, turn the pan to help spread the batter evenly around.
- Turn on fire to medium-high heat. Cook lachuch for 5-6 minutes on medium-high heat. As it cooks the top will become spongy and fill with holes. When ready check the to make sure the bottom is browned and then carefully remove from pan to a paper towel lined plate.
- Run the bottom of the pan under cold water before repeating the process for the next bread.
Video
Notes
Enjoy fresh or store the lachuch between layers of parchment, then wrapped in plastic wrap, for up to 3 days in the refrigerator.
