Yemeni Lahoh with Honey and Ghee

Name: Yemeni Lahoh with Honey and Ghee
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Gulf
Ingredients: 2 cups (250 g) all-purpose flour, spooned into the cup and leveled; 1½ teaspoons (5 g) instant yeast; 1 teaspoon (4 g) granulated sugar; ¾ teaspoon (4½ g) fine salt; ½ teaspoon (2 g) baking powder; 2 cups (475 ml) water, lukewarm, about 105°F (40°C); 4 tablespoons (56 g) ghee, melted and kept warm; ⅓ cup (110 g) honey, at room temperature; 1 teaspoon (5 ml) neutral oil, for lightly greasing the pan, on a folded paper towel

From the MyKitchenBank Kitchen

Soft, spongy, bubbly Yemeni flatbread pancakes made from a quick fermented batter and cooked on one side only. Brushed with warm ghee and drizzled with honey, they are tender, tangy and sweet.

Prep: 15 min
Cook: 25 min
Wait: 1 hr
Total: 1 hr 40 min
Makes: About 10 lahoh (7-inch / 18 cm), serving 4

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Steps

Before you start

Use lukewarm water, about 105°F (40°C): it should feel pleasantly warm, not hot, on your wrist. Hot water kills the yeast.
Allow 1 hour for the batter to ferment in a warm spot (75-85°F / 24-29°C).
Lahoh is cooked on one side only. Do not flip it.
Have the ghee gently melted and the honey at room temperature before serving.

1
Mix dry ingredients
- In a large bowl, whisk together the flour, instant yeast, sugar, salt and baking powder for 20 seconds until evenly combined.
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Ready when: No streaks of yeast or salt visible in the flour.
Tip: Keep the salt from sitting directly on the yeast for long; whisking first avoids this.
2
Make the batter
- Pour in the lukewarm water and whisk for 1-2 minutes until completely smooth.
- The batter should be thin, like heavy cream or crepe batter, and pour in a steady stream.
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Ready when: Smooth, lump-free, pourable batter that coats a spoon thinly.
Tip: If it seems thick like pancake batter, whisk in 2 tablespoons more water so the lahoh spread thin.
3
Ferment the batter
- Cover the bowl with plastic wrap or a plate and leave in a warm spot for 60 minutes.
- The batter will rise, become foamy and smell pleasantly yeasty and slightly tangy.
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Ready when: Surface is covered in bubbles and the batter has increased by about one-third.
Tip: In a cool kitchen, let it ferment up to 90 minutes.
4
Stir and heat pan
- Gently stir the batter 4-5 times to deflate it slightly and mix; it will be thin again.
- Heat the 10-inch non-stick skillet over medium heat for 2 minutes.
- Wipe it very lightly with the oiled paper towel.
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Ready when: A drop of water sizzles and evaporates within 2-3 seconds.
Tip: Too hot a pan sets the batter before it spreads and browns the top; adjust to medium-low if needed.
5
Pour the first lahoh
- Pour about 1/3 cup (80 ml) batter into the center of the pan and immediately tilt and swirl to spread it into a 7-inch (18 cm) round.
- Do not flip.
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Ready when: Bubbles begin forming across the surface within 30 seconds.
Tip: Use the first lahoh as a test; adjust heat and batter thickness as needed.
6
Cook one side
- Cover the pan with the lid and cook 2-3 minutes.
- The surface should be covered in tiny holes, completely matte and dry with no wet batter, while the underside turns pale golden with light browning in spots.
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Ready when: Top is dry and matte and covered in holes; edges lift slightly from the pan.
Tip: If the top is still shiny and wet, cover and cook 30 seconds more.
7
Stack and keep warm
- Slide the lahoh onto a plate lined with a clean towel, cooked side down, and fold the towel over it.
- Repeat with the remaining batter, stirring the batter gently before each pour, to make about 10 lahoh.
- Lightly re-oil the pan only if they begin to stick.
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Ready when: Each lahoh is soft, spongy and pale with a honeycomb top.
Tip: Keep them covered; uncovered lahoh dry out and turn leathery.
8
Warm the ghee
- Melt the ghee in a small saucepan over low heat for 1-2 minutes, or microwave for 20-30 seconds, until liquid and fragrant.
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Ready when: Fully liquid and golden, with a nutty aroma.
9
Brush and serve
- Arrange the lahoh holey side up.
- Brush each generously with warm ghee, then drizzle with honey.
- Serve immediately, folded or rolled, while soft and warm.
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Ready when: Ghee and honey pool in the holes and the lahoh glisten.
Tip: Warm honey for 10 seconds if it is thick so it drizzles evenly.

Good to know

Tips

Batter thickness is key: it should be thin enough to spread by swirling, otherwise lahoh turn dense instead of spongy.
Do not flip the lahoh; the steamed, holey top is what soaks up the ghee and honey.
Use a non-stick pan and stir the batter before each pour so the bubbles are evenly distributed.
For savory serving, skip the honey and serve with eggs, tomato sauce or a spicy zhug.

Make ahead

"The batter can be fermented for 1 hour, then refrigerated, covered, up to 24 hours. Bring to room temperature for 20 minutes and stir gently before cooking."

Storage & reheating

"Room temperature: cooked, unbuttered lahoh keep covered 6 hours. Refrigerator: stack with parchment between each in an airtight container up to 3 days. Freezer: up to 2 months. Reheat in a dry skillet over medium-low heat for 30-45 seconds per side, or microwave wrapped in a damp paper towel for 15-20 seconds, then add ghee and honey."

Substitutions

ghee → unsalted butter, melted. Similar richness, with a lighter nutty flavor; clarified butter is closest.
honey → date syrup or maple syrup. Date syrup gives a deeper, caramel taste; use the same amount.
instant yeast → active dry yeast. Use the same amount, dissolved in the lukewarm water for 5 minutes first.
all-purpose flour → 1 cup (125 g) all-purpose flour plus 1 cup (120 g) fine whole wheat flour. Nuttier and denser; add 2 tablespoons more water if the batter is thick.