Yemeni Lahoh with White Flour, No Eggs

👨‍🍳 Method

1. 1
   In a bowl, mix the flour, yeast, sugar, salt and turmeric.

   Bowl
2. 2
   Add the lukewarm water and mix into a thin, smooth batter, not a dough.

   Whisk
3. 3
   Cover and Let rise 1–2 hours at room temperature, until the batter is full of bubbles.

   ⚙ ProofingPlastic wraporKitchen towel
4. 4
   Heat a medium-large pan over medium-low heat.

   ⚙ Greased Flat PanStoveFrying pan
5. 5
   Pour a full tbsp of batter into the pan and spread it into a thin round.

   Ladle
6. 6
   Cook for 2–3 minutes on one side only, without flipping, until the top is full of bubbles and the edges look dry.

   Stove

   💡Don't flip the lahoh: the top cooks in the steam rising from the batter and stays soft and full of holes, while only the bottom browns.
7. 7
   Serve hot with zhug, hilbeh, a beaten egg and honey.