Yemenite Bread Lachuch Recipe

  Making the dough:

  1. add 6 cups lukewarm water, salt, ¼ tsp sugar and the yeast to the big  
      bowl.

  2. Add 3 cups water and the semolina to the small pot, and cook until
      boiling.

  3. Let boiled water with semolina cool for 5 minutes then add it to the 
      other ingredients in the big bowl and mix it all.

  4. Gradually add the white flower and mix until the dough gains a thin   
      texture.

  5. Cover the bowl with a towel and allow to rise for 2½ hours.

  Making the Lachuch bread:

  1. Spread 1 tsp oil in a the pan (don't heat yet)

  2. Fill up the scoop with dough and add to the pan, then flatten the
     dough around the pan using the back of the scoop.

  3. Start cooking on high fire and cover the pan

  4. After a few minutes when bubbles start to appear and the lachuch edges
     become  transparent or golden, reduce to low fire and cook a few more minutes
     with the pan still covered.

  5. When the bottom of the lachuch is hard with yellowish-brownish color and the top is soft with   
      bubbles then it is ready.

  6. The dough should allow to make 13-14 lachuch breads, make sure to cool the pan before starting 
      the next round

   Tip: you can speed up the process by using 2 pans, but the you might need another pair of hands.
 
   Best Served With: Schug, Tahini Paste, and Pickled Okra

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