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
Variation on recipe in
Ganon, A., and Maiberg, R. (1990). Taste of Israel: A Mediterranean Feast. Steimatzky
Date Added: 9 Jul 2006