Lachuch (Yemenite FlatBread)
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Lachuch is a soft and spongy Yemenite flat bread that is cooked or fried like a pancake and is similar to Injera, but is made using All purpose Flour / Maida. While making this bread I thought of Pita Bread as the dough is similar but for pita bread the dough is not runny and similar to soft roti bread dough, but for Lachuch it is a runny(pancake/dosa batter consistency) dough so that we can make pancakes out of it. It is also called as Yemenite Pita.
Lachuch is a quick bread as it is made with ingredients easily available at home, i.e. flour, yeast, sugar and salt and just needs around 1 hour for the dough to bloom due to the addition of yeast. The result is a perfect spongy and airy pancake that can be enjoyed with any spicy dish. I did read that is generally spread with some spicy spread or chutney and then eaten along with Shakshuka (egg and tomato dish) and that is what we eat with. It does has a slight yeasty smell, similar to our Appam but is very light on the tummy. Similar to Injera, this is cooked on one until the top is cooked and all dry. My pictures might not do justice to this bread as I did took them in the evening time, but believe me they are a treat. The original recipe is taken from here.
Recipes in this series of A-Z International FlatBreads
Lachuch is a soft and spongy Yemenite flat bread that is cooked or fried like a pancake.
- 3/4-1 tsp Active Dry Yeast
- ½ Cup Lukewarm Water
- 1 Teaspoon Sugar
- 1 Cup All Purpose Flour/Maida
- 1 Cup Water
- 1/2 tsp Salt
- 1/4 Cup Oil (For addition in the dough)
- 2-3 tbsp Oil (For Shallow Frying)
Dissolve yeast with Lukewarm water and sugar and wait for it to bloom.
Once the yeast has bloomed, combine with All Purpose Flour/Maida, water, salt, oil and add to yeast mixture. Mix until you get a lump free batter.
Adjust the consistency if desired, to a pancake batter mix or a dosa mix. Ideally you won't require more water, but just in case as it depends on flour. Let it rest for an hour.
Spray or rub a non stick pan with oil and let it get warm but not hot.
Pour a ladle full of batter onto the pan and let it cook on medium for 3-4 minutes.
You will notice air pockets being developed and it starts leaving the edges once cooked. The top should be cooked and not wet.
Remove and let it rest on a clean kitchen towel.
Repeat process with the rest of the batter. Do not let the pan get too hot. If it gets hot let it cool for a couple of minutes and continue again.
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Day 12 – International Flat Breads – Letter L
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