by admin
with 53 comments
BreadsLahooh
Lahooh (laxoox) is a Somali flat bread, spongy like a pancake but with a lot of holes on the top, cooked only one side, it is best enjoyed warm right off the griddle with butter and sugar or honey then soaked with a cup of tea, or it is eaten with savory dishes like stews, soups etc. We have used three different type of flours you can use all white flour if you wish. In this recipe we used wheat and millet flour for a authentic taste. These flat breads are stable in East Africa and it is enjoyed through out the day for breakfast, lunch or dinner.
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Lahooh: spongy pancake like flat bread
2013-07-23 21:42:39
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Ingredients
- 1 ½ cups all purpose flour
- ½ cup wheat flour
- ½ cup millet flour
- 3 cups water
- 1 ½ teaspoon yeast
- 1 ½ teaspoon sugar
- 1 teaspoon salt
Instructions
- Mix all the ingredient together to form a batter;
- Stir well to avoid lumps set aside to rise in a warm place until bubbly and doubled in size, about 1 to 1 1/2 hours.
- When ready, stir batter if liquid has settled on bottom.
- Heat a cast iron skillet or a non stick pan on a medium heat.
- Spread ¼ cup of the batter gently, in a circular motion by starting in the middle and then working clockwise.
- Just cook one side until golden brown.
- If it sticks on the skillet add few drops of oil and wipe it off with a kitchen paper.
- Repeat using all batter.
Mysomalifood https://www.mysomalifood.com/
53 Responses
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Tammy Masha’Allah….now this is the real anjera.
Keep up the great work. -
adminAuthor Thanks Tammy for stopping by
I am glad you liked it. -
Amina I have no idea what millet is! What is the Somali name? I have some kind of flour from the Somali halal shop but I don’t know if it is the same.
Also, do you use whole wheat flour. -
adminAuthor Salaam, Amina
If you can find millet flour you can substitute sorghum flour it should do the same job. If you can’t find both then I would go for cornmeal flour. The Somali name for it is Garow. -
Hiba Assalamu Alaykum ukhtee,
Great site, keep up the good work…there was a time where you couldnt even find one site catering for somali recipes, MashAllah.
Just one thing I know from experience that you might want to state for those who dont know is the time to leave the batter aside. I know we usually leave it for a couple of hours (it helps the texture and makes it easier as it sets better) -
adminAuthor Wa Alaykum Salaam sis
Many thanks for your comments.
Jazaka Allah Khair -
carol jamison Do you have a recipe for Malawa? Had it at a student’s house, and want to make it in my classroom for Pancake Day. Thx!
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Paul Lambert I have looked over most of the recipes now. I live in Sweden and Somali cooking doesn’t immediately come to mind. I am so glad to have found this site. I found so many interesting things I would love to master – and I will be able to treat my friends to something very, very unique.
Thanks! -
Leah I found your site while looking for lahooh recipes (inspired by this one: http://www.guardian.co.uk/lifeandstyle/2009/oct/24/hot-carrot-salad-vegetarian-yotam-ottolenghi and wanting something more authentic than crumpets!) and I’m looking forward to exploring it and trying some recipes out.
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Amina Thank u so much! I too found this site while looking for lahooh. I can’t find millet flour or sorghum. Tried using rice flour as a sub. Its OK but if anyone knows what millet or sorghum is in Bangla?? Yes I am in Dhaka.
Also do you have a recipe for Ambaabur (the Eid lahooh)?
Thanks again -
jane Fantastic recepies
Kindly where can I buy vedeo CDs for making mandazi, the above pancakes, chapati,and pilau here in Kenya.
Thanks a lot -
jane what do you mean please i dont understand
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abuklau warayihii dis is ghood wallah i like lahjooh i had it with my wife wallahi it was not very bad it s soo nice try it out or you will miss out the challeneg its soo nice that even the pakistanis say it its nice
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c*nto macane i love loxox its soo boom macaan with subaq soo boooom
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Samira I had no idea it was called lahoh! I’ve always called it anjero and so do most of my somali friends.
Thank you for the great site! It has come in so handy this ramadan and kept me in touvh with somali cuisine -
mysomalifoodAuthor Hi Samira thanks for checking out mysomalifood.
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Muhubo As-salaamu alaikum my dear sisters! Al- hamdullilah! Al-hamdullilah! Al-hamdulillah! I made the other recipe for lahooh, the one without yeast and I think I got it! Masha’ Allah! Thank you, for revealing the mystery of Angera to me. Jazakallah khair!
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layla salaam mu alaikum sis
i want try lahoh i have only got plain flour
and whole wheat flour (for bread ) would that do
still working on some of the old recipes i will let you how it goes
thanks again -
layla sorry i have got plain flour and whole meal flour (for bread)
will that do for the laxoox -
mysomalifoodAuthor Salaam Layla,
It will work sis, use what ever flour available to you at anytime and experiment.
All the best
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Katherine Also, we use teff flour to make lahooh as a substitute for millet.
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mysomalifoodAuthor That is interesting, thanks Katherine.
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layla salaam sis
about the laxoox i found sorghum flour
please can you tell me what other flour need inshallah
when you have time can you please reply chicken or lamb recipe that goes with ( plain rice ) thanks again -
mysomalifoodAuthor Asalamu Alaikum,
I am not sure which laxoox you are trying to make, but you can use sorghum and wholewheat flour, all-purpose flour, corn, and rice flour mix of these. I hope that explains your question, I have just added a goat stew, that will go with rice.
Enjoy
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layla salam sis
thank for replying i want to try the spongy laxoox
like the one at the top of this page
i will inshallah try sorghum, plain, corn flour i will let you
know how it goes.
just to let to let know i tried the iskudexkis again come out
perfect. turns out i was using a small pot i couldn’t have tamrind
for the chilli saucse so i found a chilli sause recipe on tammy website goes perfect with rice mashallah the the goat recipe look so good
will try it inshalla just in the middle of praciting the fried bread
thanks again -
mysomalifoodAuthor Salaam, you are welcome, let me know how it goes. The laxoox on this page is quite easy with yeast and the warm place, it will give you a good results.
I miss Tammy I love her recipes, I am glad you find that chilli sauce. Thanks a gain for your feed back. -
Susi Schwarzenbacher Wow, I am so happy to have found your site. Now I can make this wonderful Somali food myself.
Thank you so much! -
mysomalifoodAuthor Hi Susi,
It is good to have you here, I am glad you found the recipes useful. -
Amelia Salaam walalo, jazakallahu khairan for such a lovely website. May ALlah reward you for sharing your skills. I have learned a lot and, i just want to thank you.
Amelia -
mysomalifoodAuthor Salaam Sis,
Many Thanks for your lovely comments. -
miski iam miski i perpar lahooh i have 15 year thanks
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mysomalifood thanks for sharing miski
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Nimaa Hi just wondering how long to wait for batter to raise ???? Couple hours or overnight
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mysomalifood Thanks for your comment, the batter should be ready in about an hour it could be more or less, it will depend the yeast and the warmth of your kitchen and the ingredients temperature. Let me know if it worked for you.
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ما هو الفطور اليوم؟ - الفوود.كوم […] mysomalifood […]
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Djibouti | Globetrotting at Home […] Djiboutian breakfast. I had read that people inDjibouti typically eat a soft flatbread called lahohalong with a spicy stew called wat. (I made a vegetarian version of the stew from this recipe.) […]
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YASUA Amazing recipe
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mysomalifood Thank you, YASUA
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Daniel Thanks for the great recipes. https://nationalfoods.org/
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my somaliafood wow amazing work thank to you
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Day 162: Somalia and Lahooh with Suqaar – Raffi Matcha […] For the Lahooh, I followed this recipe from a lovely website on Somali food: […]
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Shamsa How can I get the yellow/golden in the middle ??
I only waited 2 hours ! Should I wait over night ? -
mysomalifood Good Question, it all depends on the heat and type of skillet used the batter and so on. I would leave a little bit more on the skillet and see if you can get this let me know how it goes. Thanks!
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Halima It doesn’t work for me I do what to do
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Sonja Amina, in India millet is called bajra, so it might be the same in bangla. I hope that helps😊.
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mysomalifood Thanks so much!
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mysomalifood I am sorry it didn’t work for you, please check your yeast.
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Hodan Thank you so much for this recipe Sis! It came out perfect! I was struggling with the mixture recently as I hadn’t made laxoox for such a long time and you’re amazing recipe helped a sister out. So thank you and blessings to you.
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Lubwama Hakim Asalaam alaikum!! Thanks for this great treat,I made the Lohoh by your recipe and I had it with Ethiopian Doro wet,wow wow wow.. please try it out friends!!!!!!!!!
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Sofia Hello! I am from Brazil and I loved your site! Thank you for this
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Hanude Salam I used millet but it turned dark not light like yours ?
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mysomalifood it usually will depend on the color of your flour, the darker the flour the darker the lahooh, I hope it tasted good. Thanks!
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mysomalifood Welcome and thank you for visiting my blog.
