Lechuch (Yemenite Yeast Bread)

Mirj's Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 15 mins

Ingredients:

Servings: 16

• 1 kg flour
• 1 tablespoon dry yeast
• 1 tablespoon fine salt
• 2 tablespoons sugar
• 1 ½ liters lukewarm water

Directions:

1. Combine all the ingredients with a mixer until you get a smooth batter without lumps.
2. Place the bowl, covered with aluminum foil, in a warm place for about an hour, and allow the batter to rise.
3. Choose a good Teflon frying pan.
4. The frying pan must be cold.
5. Oil very lightly, you can use a spray, place on a high flame and pour in a ladleful of the batter.
6. When the batter begins to bubble (after a minute or a minute and a half), turn the frying pan over onto a dry towel.
7. Keep the lechuch in a pile, back-to-back, face-to-face.
8. Cool the bottom of the frying pan with tap water, and put back on the stove.

Reviews

[Missy Wombat]

I made this a while ago but forgot to review it. Easy to make and great if you need a handy flat bread. Doesn't last long!