potato lahoh
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Author:
Adam Wolfers, Gerard's Bistro
This is a gluten free, Yemenite bread that is used to soak up sauces and is also a fantastic bread with dips.
Ingredients
-
200g potato, cooked and puréed
-
250g chickpea flour
- 20g Mount Zero Picual Extra Virgin Olive Oil
- 30g rice flour
- 450g water
-
10g Mount Zero Pink Lake Salt
Directions
Place water and potato purée in a bowl.
- Using your hands dissolve all the potato into the water until it becomes a wet paste.
Add chickpea flour, rice flour, olive oil and salt and whisk until smooth.
Leave out covered for 2 hours in a warm spot.
Once the mix starts to bubble and form small bubbles on the top of the mix it has become active. Your lahoh mix is now read to cook.
Heat a non-stick pan to a medium to high heat, and add 1 tbsp of olive oil.
With a ladle, add enough mix to cover the base of the pan so it comes to about 2mm in height.
- Turn the heat down and cook for at least 3 minutes or until the mix is set on the one side and you can easily turn it.
Carefully flip the lahoh over and cook for a further 3-4 minutes until completely cooked.