Middle_Eastern
Middle Eastern - Salads and Sides
Lahoh Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 1 cup fine semolina
- • 1/2 cup plain flour
- • 1 tsp active dry yeast
- • 1 tsp sugar
- • 1/2 tsp salt
- • 2 cups warm water
Preparation Steps
1
Phase 1
Whisk the semolina, flour, yeast, sugar, and salt with the warm water into a thin, lump-free pancake batter.
2
Phase 2
Cover and leave in a warm place for 1 to 2 hours until bubbly, frothy, and slightly sour-smelling.
3
Phase 3
Set a nonstick pan or cast-iron frying pan over medium heat without adding any oil.
4
Phase 4
Pour in a ladle of batter, swirl the pan, and cook until the top sets, dries, and becomes dotted with holes.
5
Phase 5
Transfer the bread cooked-side up and stack under a clean towel to keep them soft and pliable.
6
Phase 6
Serve warm, folded or torn, to scoop up stews, salads, and dips.