Lahoh
spongy bread originated from Yemen
Lahoh (Arabic: لحوح, romanized: laḥūḥ [laħuːħ], Somali: laxoox) is a spongy, flat pancake-like bread. It is a type of flatbread eaten regularly in Somaliland, Djibouti, Kenya, Ethiopia, Yemen and Saudi Arabia. Yemenite Jewish immigrants popularized the dish in Israel. It is also called canjeero/canjeelo in Somalia.
Preparation
Lahoh is traditionally and typically prepared from a thick batter of sorghum flour (preferred flour for making Laxoox), White cornmeal/cornflour, warm water, yeast, and a pinch of salt. The mixture is beaten by hand until soft and creamy. The batter is then left to ferment overnight, to cook, and then is eaten for breakfast.
Cultural Variations
Somali
Somali Laxoox/canjeero is made from a batter comprised typically of legumes or cereals other than wheat, in addition to herbs and spices to taste, usually due to a scarcity of wheat production. Some cooks enhance fermentation using a microbial starter consisting of previous batter known as dhanaanis, which speeds fermentation.
Somalis historically relied on cajiin, a pre-gelatinized dough made from sorghum (or other non-glutinous or low-gluten grains) and hot water in a manual process taking 1 to 2 days.
The public source identifies “Lahoh” as spongy bread originated from Yemen. This brief keeps that definition visible, then builds a research path around Lahoh, spongy and bread.
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This entry incorporates text from “Lahoh” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.