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Recipe Tags: Time To Make Course Cuisine Preparation For Large Groups Healthy 5 Ingredients Or Less Flat Shapes Jewish Sephardi Breads Asian Middle Eastern Easy Kosher Low Fat Vegan Vegetarian Stove Top Dietary Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Equipment Number Of Servings 4 Hours Or Less

Lechuch Yemenite Yeast Bread

Spongy lechuch, made of yeast dough, is served with hot soups and with dips. The preparation is simple, and is done in a frying pan rather than an oven. The result is something between a pita and a pancake, which can be dipped in tehina, simply spread with honey, eaten as is or torn up into a hot bone soup. I've always managed to scrounge some off my yemenite friends, but have grown so addicted to the stuff thought it would be a better idea if i just made it myself. This recipe comes from ha'aretz.

Steps

Combine all the ingredients with a mixer until you get a smooth batter without lumps.
Place the bowl , covered with aluminum foil , in a warm place for about an hour , and allow the batter to rise.
Choose a good teflon frying pan.
The frying pan must be cold.
Oil very lightly , you can use a spray , place on a high flame and pour in a ladleful of the batter.
When the batter begins to bubble , turn the frying pan over onto a dry towel.
Keep the lechuch in a pile , back-to-back , face-to-face.
Cool the bottom of the frying pan with tap water , and put back on the stove.

Ingredients

flour, dry yeast, fine salt, sugar, water