Lahuhs or Yemeni Sponge Breads

READY IN: 3hrs 20mins
Recipe by BigFatMomma

These are kind of involved, but are really interesting. Made with a yeast batter instead of a dough, these are nice and soft, and are great with soups, dips or cheese.

Top Review by dessert explorer

Sorry to have tried this recipe. I followed the recipe making no changes and they came out terrible. Ive been searching for the perfect lahuh recipe and this was NOT even close. They took forever to cook and even then still tasted raw. They did not even slightly resemble the way lahuh's are supposed to look and there were no "little holes" like there are supposed to be. They wouldn't even brown the right way. No offense but i would remove this recipe.

Ingredients Nutrition


  1. Measure out a generous 2 cups of lukewarm water.
  2. Dissolve the yeast in about 5 tablespoons of water.
  3. Leave in a warm place for about 10 minutes or until foamy.
  4. Stir the remaining water, flour salt and butter/oil into the yeast mixture until smooth.
  5. Cover with a clean dishtower, and leave in a warm place for 1 hour, or until doubled in size.
  6. Stir the thick batter, and if it seems too thick to ladle out, add a little water to thin it.
  7. Cover and leave to stand in a warm place for 1 hour.
  8. In a nonstick skillet, cook the bread by ladling 1/4 cup measures into the skillet over med/low heat.
  9. When surface has changed color and bubbles have risen to the surface, the bread is done. Traditionally, these breads are only cooked on one side, but you may turn them to brown on the other side, if desired.
  10. Remove from skillet with spatula, and keep warm under a dishtowel until all breads are cooked.

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