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 .[2]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.[1]
Lahoh is traditionally baked on a metallic circular stove called a taawa. Lacking that, it can also be baked in an ordinary pan.
Regional consumption
In Yemen, it is often sold on the street by peddlers.[3] It also can be found in Israel, where it was introduced by Yemenite Jews who immigrated there.[4]
In Somalia, lahoh is eaten with curry, soup, or stew and sometimes olive oil/sesame oil with SUGER.[1]
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