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!
Equipment
- Non-stick pan - about 26 cm (10 inches); the bottom - about 20-21 cm (8 inches)
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 tsp sugar
- 1 Tablespoon semolina flour Optional: adds a subtle sourness
- 250 gram all-purpose flour or white spelt flour* see a note below
- ½ tsp salt
- 1½ - 2 cups warm water* see a note below
Instructions
- In a medium bowl, dissolve yeast with a quarter cup of lukewarm water and sugar and stir for a few seconds until bubbles form.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- Remember: don't mix the batter - it will "break" the bubbles, which are essential for the typical holes and the spongy texture.
- 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.
- 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.
I enjoyed it with a vegan tuna salad.
Tried this recipe?Let us know how it was!