Yemenite Lachuch Bread Recipe
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- Type
- Vegetarian
- Level
- Medium
- Prep Time
- 1 Hour
- Total Time
- 4 Hours
- Yield
- 15 Servings
Tools You Will Need:
1 big pan (use to speed up the process)
1 small pot
1 cup
1 tsp
1 tbsp
1 deep scoop
1 big bowl
1 towel
1 big flat plate or other dish to cover the pan
1 small pot
1 cup
1 tsp
1 tbsp
1 deep scoop
1 big bowl
1 towel
1 big flat plate or other dish to cover the pan
Ingredients:
2.2 pounds white flour
1 tsp dry ready yeast
2 tbsp semolina
1 tbsp sea salt
½ tsp sugar
6 cups lukewarm water
3 cups room temperature water
2 tsp olive oil
1 tsp dry ready yeast
2 tbsp semolina
1 tbsp sea salt
½ tsp sugar
6 cups lukewarm water
3 cups room temperature water
2 tsp olive oil
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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.
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.
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