1 hr 15 mins
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.
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Units: US | Metric
- 1Combine all the ingredients with a mixer until you get a smooth batter without lumps.
- 2Place the bowl, covered with aluminum foil, in a warm place for about an hour, and allow the batter to rise.
- 3Choose a good Teflon frying pan.
- 4The frying pan must be cold.
- 5Oil very lightly, you can use a spray, place on a high flame and pour in a ladleful of the batter.
- 6When the batter begins to bubble (after a minute or a minute and a half), turn the frying pan over onto a dry towel.
- 7Keep the lechuch in a pile, back-to-back, face-to-face.
- 8Cool the bottom of the frying pan with tap water, and put back on the stove.
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Nutritional Facts for Lechuch (Yemenite Yeast Bread)
Serving Size: 1 (159 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 235.8
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 437.3 mg
- Total Carbohydrate 49.5 g
- Dietary Fiber 1.8 g
- Sugars 1.7 g
- Protein 6.7 g