Yemenite Pita or Flapjack Bread (Lakhoach or Khubs)

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3 cups flour for Lakhoach, or 6 cups flour for Khubs
ounce package active dry yeast OR 3/5 ounce cake fresh yeast
3 cups tepid water
1 teaspoon salt

Mix the yeast with cup of the water. Then mix all the ingredients together and set the batter or dough aside to rise for 2 or more hours.

For LAKHOACH, ladle out cup of the batter at a time onto a heavy cast-iron pan or griddle, and cook until the bubbles on the top are set and the surrounding area is cooked - about 3 minutes. Remove from the griddle and serve hot or cold.

For KHUBS, divide the dough into 12 balls, roll out each ball as thin as possible and bake for about 5 minutes in a preheated 450 degree oven.

Makes about ten to twelve 8-inch round flatbreads

NOTES - LAKHOACH, Yemenite bread, looks like an American flapjack before it is turned over; brown on one side and doughy-dry and bubbly on the other.

The same ingredients (but double the amount of flour) make KHUBS, or Yemenite pita.

LAKHOACH, is made on a heavy pan or griddle, KHUBS, are baked.

Lakhoach and Khubs are eaten rolled up and dipped into spicy condiments, or into the sauce of soupy stews.