Recipe: Yemenite Pancakes or Sponge Bread (Lachuchua)
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
1/2 cup lukewarm water
- Dissolve yeast in water and wait for it to froth.
2 1/2 cups lukewarm water
1 tablespoon sugar
3 1/2 cups flour, sifted
1/2 teaspoon salt
5 tablespoons oil, ghee, melted butter or margarine
- Add to yeast.
- Mix well, cover with cloth and leave in a warm place for 1 hour.
- Mix again, recover, and leave for another 1 hour.
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
- Repeat
Source: Variation on recipe in
Date Added: 9 Jul 2006 |