Lachuchua is a spongy pancake that looks remarkably like an English crumpet, but is a bit more soft and flexible. Traditionally served with soups and stews
… and Yemenites like their food hot. This recipe caught my eye when looking at the bread recipes in Ganon and Maiberg (1990). Then when we had a bunch of left over curries in the fridge from a night at an Indonesian restaurant, I thought it it a good opportunity to try it out.
A few months later I visited some Yemen people to watch them make Pita, and amongst other things, they offered me pancakes. I was pleased to see that mine looked and tasted like theirs.
- 6 teaspoons active-dry yeast
- 3 cups lukewarm water
- 1 tablespoon sugar
- 3 1/2 cups flour, sifted
- 1/2 teaspoon salt
- 5 tablespoons oil, ghee, melted butter or margarine
- Dissolve yeast in 1 cup water and wait for it to froth.
- Add remaining ingredients to yeasty water.
- Mix well, cover with cloth and leave in a warm place for 1 hour.
- Mix again, recover, and leave for another 1 hour or until ready to cook ...
- Pour a 1/2 cup of mixture into a frying pan (I use an 18 cm crepe pan)
- Cook on medium heat for 2 min.
- Cook on low heat for 4 min
Ganon, A., and Maiberg, R. (1990). Taste of Israel: A Mediterranean Feast. Steimatzky