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Lachuch, Yemenite Flatbread

Makes about 8

Takes 45 minutes plus one hour


2 1/4 cups warm water

1 1/2 teaspoons white sugar

1 teaspoon active dry yeast

2 cups AP flour

2 teaspoons ground fenugreek

1 teaspoon kosher salt

1/2 teaspoon baking powder

For serving

1 cup labneh

Olive oil, for drizzling

2 teaspoons za’atar


Place 2 1/4 cups warm water in a large bowl, and sprinkle in sugar and yeast. Wait for it to foam, then add flour, fenugreek, and salt. Cover with plastic wrap, and let stand in a warm place until it becomes very bubbly, 1 to 2 hours. (You can do this the night before and leave it in the refrigerator; just bring it back to room temperature for one hour before starting the next step.)

Remove plastic wrap, stir in the baking powder, and wait for batter to become covered in bubbles again, about 5 to 10 minutes.

Pour a heaping 1/3 cup batter into a small, cold, nonstick frying pan. Cook over medium-low until the bottom is shiny but not browned, about 5 minutes. Reduce heat to low, cover and cook until top is set, about 4 more minutes. Turn out onto a clean plate.

The temperature of the pan is important here, so before making the next lachuch, run the underside of the pan under cold water to cool it so you are ladling the batter into a cold pan. Repeat cooking process with remaining batter.

To serve, spread each lachuch with 2 tablespoons labneh, drizzle with olive oil, scatter 1/4 teaspoon za’atar over the top, and enjoy.

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