potato lahoh
This is a gluten free, Yemenite bread that is used to soak up sauces and is also a fantastic bread with dips.
- Author
- Adam Wolfers, Gerard's Bistro
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.