Lahuhs Or Yemeni Sponge Breads Recipes

MAHLOUACH-YEMENITE PANCAKES

Steps:

• Mix together the flour, water, oil, vinegar, salt, and sugar. Knead lightly for about 10 minutes. Cover with a towel and let rest for 30 minutes.
• Divide the dough into 6 pieces and roll out 1 piece to a 9 by 9-inch square. Spread 1-2 tablespoons of the butter over the surface (more butter will make the finished bread richer and more flaky). Fold the dough in half to form a rectangle. Repeat with the remaining 5 pieces of dough. Pile the rectangles on top of each other, cover, and refrigerate for 30 minutes.
• Roll each piece again to a 9 by 9-inch square and fold in half. Stack, cover, and place in the refrigerator for 30 minutes. Repeat this procedure 3 more times. After the final fold, wrap the pieces in plastic wrap and refrigerate overnight.
• Roll out each piece of dough to a 9-inch circle. In a 9-inch frying pan with a lid, heat the remaining tablespoons of butter over a medium-low flame.
• Place 1 dough circle in the pan, cover, and cook for 3 minutes. Turn the dough over, cover, and cook another 3 minutes, or until golden brown. Remove and drain on paper towels. Repeat with the remaining dough. (You will not have to add more butter for frying, as the raw mahlouach are already quite buttery.).

LAHUHS OR YEMENI SPONGE BREADS

Steps:

• Measure out a generous 2 cups of lukewarm water.
• Dissolve the yeast in about 5 tablespoons of water.
• Leave in a warm place for about 10 minutes or until foamy.
• Stir the remaining water, flour salt and butter/oil into the yeast mixture until smooth.
• Cover with a clean dishtower, and leave in a warm place for 1 hour, or until doubled in size.
• Stir the thick batter, and if it seems too thick to ladle out, add a little water to thin it.
• Cover and leave to stand in a warm place for 1 hour.
• In a nonstick skillet, cook the bread by ladling 1/4 cup measures into the skillet over med/low heat.
• When surface has changed color and bubbles have risen to the surface, the bread is done. Traditionally, these breads are only cooked on one side, but you may turn them to brown on the other side, if desired.
• Remove from skillet with spatula, and keep warm under a dishtowel until all breads are cooked.