|Alternative names||Laxoox, Canjeero|
|Place of origin||Djibouti, Somalia, and Yemen|
|Main ingredients||Plain flour, self-raising flour, water, yeast, salt|
|Cookbook: Lahoh Media: Lahoh|
Lahoh (Arabic: لحوح, Hebrew: לחוח, Somali: Laxoox), is a spongy, pancake-like bread originating in Djibouti, Somalia, and Yemen. It is also popular in Israel, where it was introduced by Yemenite Jews who immigrated there. In Yemen, it is often sold on the street by peddlers.
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 . 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.
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 honey and ghee, and washed down with a cup of tea. During lunch, lahoh is sometimes consumed with curry, soup, or stew.