Lahoh (Djiboutian Spongy Flatbread)

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sorghum or millet flour
• 1 tsp instant yeast
• 1/2 tsp sugar
• 1/2 tsp salt
• 2 1/2 cups warm water
• Oil, for the pan

Instructions

1. 1Whisk both flours, yeast, sugar, and salt together in a bowl.
2. 2Gradually add warm water, whisking until a smooth, thin batter forms.
3. 3Cover and let the batter rest in a warm place for 1 hour until bubbly.
4. 4Heat a non-stick pan over medium heat and lightly oil it.
5. 5Pour a ladle of batter into the pan and swirl slightly to spread; cook without flipping until bubbles cover the surface and the edges lift, about 2-3 minutes.
6. 6Remove and repeat with remaining batter.
7. 7Serve warm with honey, ghee, or alongside stews.

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