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–+ servings

Lachuch - Yemenite Pancake

This recipe will teach you to make a perfect spongy Lachuch with large and dense holes. It's excellent with bean soup and as a roll with different fillings. You can spread hummus or vegan Nutella on it, and of course, you can eat it the traditional way: with Yemeni soup and fenugreek - anything goes!
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Servings: 6
Ingredients Equipment Method Notes

Ingredients
 
 

Six to seven Lachuch units with a diameter of about 19 cm (7.5 - Inch)
  • ½ Tablespoon dry yeast
  • ¼ cup warm water
  • 1 teaspoon sugar
  • 1 Tablespoon semolina flour Optional: adds a subtle sourness
  • 250 gram all-purpose flour or white spelt flour* see a note below
  • ½ teaspoon salt
  • 1½ - 2 cups warm water* see a note below

Equipment

  • Non-stick pan - about 26 cm (10 inches); the bottom - about 20-21 cm (8 inches)

Method
 

  1. In a medium bowl, dissolve yeast with a quarter cup of lukewarm water and sugar and stir for a few seconds until bubbles form.
  2. Add semolina flour, flour, salt, and a cup and a half of lukewarm water to the bowl, and mix well until you get a uniform and smooth mixture similar to pancake batter.
  3. Cover the bowl with a towel and set aside for an hour until large bubbles form in the batter. In winter, the process can last an hour and a quarter to an hour and a half. Do not mix the batter.
  4. Lightly spray a non-stick pan with oil or grease it with an oiled paper towel. Use a pan about 26 cm (10 inches), while the bottom is about 20-21 cm (8 inches).
  5. Pour about ½ cup of the batter. Tilt the pan gently to the sides to allow the batter to spread on the bottom. If it doesn't cover the bottom, add 1-2 tablespoons.
  6. Place the pan on the stove while it's still turned off. Turn on medium-high heat, and cook for 3 minutes until the top is dry when you touch it. Large holes will appear at this point, which means you are on the track.
  7. Lower the heat, cover, and cook for another two minutes. Remove the Lachuch from the pan and let it cool on a clean towel* see a note at the bottom.
  8. Turn the pan over and run it under tap water for two to four seconds to cool it. Dry the pan with a kitchen towel.
  9. Remember: don't mix the batter - it will "break" the bubbles, which are essential for the typical holes and the spongy texture.
  10. It is important to cool the pan after each Lachuch - some even work with two to four pans, one after the other, to allow them to cool.
  11. The Lachuch can be kept in the refrigerator for up to a week in a plastic wrap or bag. After you take it out of the fridge, heat it in the microwave for about 10 seconds.

Notes

Regarding the amount of water: when I made the Lachuch with white spelled flour - 1.5 cups of water was enough. However, when I made it with all-purpose flour, I had to add 2 cups of water instead of 1.5 cups to get a pancake-like batter that would spread quickly on the pan.
When you add baking powder to the mixture, you will get Lachuch with even larger holes; in this case, prepare the batter according to the instructions above, cover it with a towel, and leave it to rise for an hour. Remove the towel - add one teaspoon of baking powder and mix well. Cover again with a towel, leave for another fifteen minutes, and continue following the instructions. (Thanks to Shirly Karavani for the tip 🙏❣)
Regarding covering the Lachuch after lowering the heat: A cover adds some moisture - but it's unnecessary.
The Lachuch is delicious with white bean soup and red lentil soup.
I enjoyed it with a vegan tuna salad.

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