LECHUCH (YEMENITE YEAST BREAD)
Spongy lechuch, made of yeast dough, is served with hot soups and with dips. The preparation is simple, and is done in a frying pan rather than an oven. The result is something between a pita and a pancake, which can be dipped in tehina, simply spread with honey, eaten as is or torn up into a hot bone soup. I've always managed to scrounge some off my Yemenite friends, but have grown so addicted to the stuff thought it would be a better idea if I just made it myself. This recipe comes from Ha'aretz.
Provided by Mirj2338
Categories Breads
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients with a mixer until you get a smooth batter without lumps.
- Place the bowl, covered with aluminum foil, in a warm place for about an hour, and allow the batter to rise.
- Choose a good Teflon frying pan.
- The frying pan must be cold.
- Oil very lightly, you can use a spray, place on a high flame and pour in a ladleful of the batter.
- When the batter begins to bubble (after a minute or a minute and a half), turn the frying pan over onto a dry towel.
- Keep the lechuch in a pile, back-to-back, face-to-face.
- Cool the bottom of the frying pan with tap water, and put back on the stove.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love