Yemenite Pita or Flapjack Bread (Lakhoach or Khubs)
Print This Recipe
3 cups flour for Lakhoach, or 6 cups flour for Khubs
¼ ounce package active dry yeast OR 3/5 ounce cake fresh yeast
3 cups tepid water
1 teaspoon salt
Mix the yeast with ¼ 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 ½ 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.