Lunch 🤖 AI Generated

Lahoh Sourdough: Yemeni Sponge Flatbread

Discover Copenhagen's hottest discovery—Yemeni lahoh, a naturally fermented sponge flatbread with honeycomb texture and tangy sourdough depth. This Fat Switch version cuts 40% calories by swapping ghee for yogurt-oil blend and using whole grain flour, delivering authentic flavor without the heaviness.

540m

Prep Time

25m

Cook Time

Servings

348

Calories

18g

Protein

🛒 Ingredients

✓ 2 cups all-purpose flour
✓ 0.5 cup whole wheat flour
✓ 0.75 cup plain Greek yogurt (full-fat or 2%)
✓ 0.75 cup warm water
✓ 1.5 tsp active dry sourdough starter (or 2 tbsp starter)
✓ 1 tsp sea salt
✓ 0.5 tsp ground cardamom (optional)
✓ 1 tbsp olive oil (for cooking)
✓ 1 tbsp date paste (Medjool dates blended smooth)
✓ 0.5 tbsp raw honey
✓ Pinch of sea salt
✓ Fresh cilantro or mint (1/4 cup, chopped)

👨‍🍳 Instructions

1. Activate Your Sourdough Starter: If using dried starter, rehydrate 1.5 tsp in 2 tbsp warm water 30 minutes ahead. Should show bubbles and smell pleasantly tangy. If using active liquid starter, measure 2 tbsp directly into mixing bowl.

2. Mix Dough Base: Combine 2 cups all-purpose flour, 0.5 cup whole wheat flour, 1 tsp sea salt, and 0.5 tsp cardamom in large bowl. In separate bowl, whisk together 0.75 cup Greek yogurt, 0.75 cup warm water (85°F), and activated starter until smooth.

3. Combine & Knead (5 minutes): Pour wet ingredients into dry. Mix with wooden spoon until shaggy dough forms. Knead by hand 5 minutes until smooth and elastic but slightly tacky. Dough should feel like soft brioche, not dry.

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4. First Fermentation (8–12 hours): Place dough in lightly oiled bowl, cover with damp cloth. Leave at room temperature (68–72°F) overnight or up to 12 hours. Dough should roughly double and smell noticeably sour. (For faster version: 6 hours at 75°F, though flavor will be milder.)

5. Second Rise & Shape (2 hours): Turn dough onto lightly floured surface. Divide into 2 equal portions. Gently shape each into 6-inch round disk (0.5 inch thick). Place on parchment paper. Cover loosely and rest 90 minutes at room temperature until puffed and airy.

6. Heat Griddle or Cast Iron: Set heavy skillet or griddle over medium-high heat (375°F). Let preheat 3 minutes. Lightly coat with 0.5 tbsp olive oil. Pan should shimmer but not smoke.

7. Cook Lahoh (3 minutes per side): Carefully transfer first dough disk to hot griddle. Cook undisturbed 3 minutes until bottom is golden-brown and honeycomb holes form on surface. Flip gently, cook second side 2 minutes until set but still tender. Transfer to warm plate. Repeat with second disk.

8. Prepare Date-Honey Drizzle: In small bowl, stir together 1 tbsp date paste and 0.5 tbsp honey with pinch of sea salt until combined. Warm gently (10 seconds in microwave) for drizzling consistency.

9. Serve Hot: Place warm lahoh on serving plates. Drizzle with 1.5 tsp date-honey mixture per bread. Scatter fresh cilantro or mint on top. Serve immediately while honeycomb texture is still warm and tender.

📊 Nutrition per Serving

Calories348 kcal

Protein18g

Carbohydrates58g

Fat8g

Fiber6g

🏷️ Tags

#sourdough flatbread low-fat#Yemeni lahoh recipe healthy#fermented bread 40% fewer calories

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