Lahoh, also spelled laxoox in Somali, is a spongy, pancake-like bread originating in Djibouti, Somalia and Yemen.[1][2] It is also popular in Israel, where it was introduced by Yemenite Jews who immigrated there.[3] In Yemen, it is often sold on the street by peddlers.[4]
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Lahoh is prepared from a dough of plain flour, self-raising flour, warm water, yeast and a pinch of salt. The mixture is beaten by hand until soft and creamy, then left out to ferment.[5] Sorghum is the preferred flour for making lahoh. There is a sweet-tasting variety of the dish, as well as another variety that is made with eggs.[2]
Lahoh is traditionally baked on a metallic circular stove called a daawo. Lacking that, it can also be baked in an ordinary pan.
For a typical Somali breakfast, three pieces of lahoh are often eaten along with ghee and a cup of tea. During lunch, lahoh is sometimes also consumed with soup or stew.[2]
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