Shared by Alana Zeitchik
Shared by Alana Zeitchik
Lachuch (Yemenite Pancakes)
Yield: 10-12 large lachuch pancakes
Lachuch (Yemenite Pancakes)
Yield: 10-12 large lachuch pancakesFamily Journey
Sūq Al Ithnayn, YemenHar Toov Transit Camp, IsraelRamat Gan, Israel
Brooklyn, NY
Somewhere between the thickness and density of a classic American pancake and the texture of pliable Ethiopian injera, Yemenite lachuch is ideal for soaking up the flavors and textures of the foods it's served with. For Yemenite-Israeli families like the Karavanys, weekday lunches are the day’s biggest meal, and dinner is more of a light, dairy-based snack. Topping this lachuch recipe with the yogurt dip and red schug creates a trifecta of flavors that can stand on its own. For granddaughter Alana Zeitchik, it’s the quintessential comfort food, something she often eats solo, but has also impressed her American-Jewish friends with at Rosh Hashanah.
Make sure to cool the bottom of your pan between each piece of lachuch or the batter will burn.
Read about Alana's family in “The Treasured Yemenite Recipes That Skipped a Generation” and check out her recipes for red schug and yogurt dip with schug damadis.
Ingredients
- 4 cups AP flour
- 1 packet (7 grams) active dry yeast
- 2 teaspoons sugar
- 2 ¼ teaspoons kosher salt
- 4 ¼ cups warm water
- vegetable oil
Preparation
Step 1
In a large mixing bowl, combine yeast with ¼ cup warm water & 1 tsp of sugar to dissolve. Allow the yeast to activate and become foamy for about 5 minutes.
Step 2
Add 2 cups of flour, 2 1/4 teaspoons salt, 1 teaspoon sugar and 1 cup of warm water into the large mixing bowl. Mix lightly with your hand, adding in the rest of the warm water and flour gradually. The batter should be smooth and not too lumpy.
Step 3
Cover the bowl with a towel and set aside to rise for 30 min to an 1 hour, batter should be about double in size and look light and bubbly. If the batter seems too thick to pour and spread around the pan, add small amounts of water until it has achieved a more waffle batter-like consistency.
Step 4
Dip a paper towel in vegetable oil and lightly grease a medium-sized nonstick pan. Ladle a scoop (approx ⅔ cup) of batter onto the pan. Using your wrist, move the pan around to spread out the batter as evenly as possible. (Note: do not overfill the ladle, best to start with less and add if needed. Ultimately the amount you need will depend on the size of your pan.)
Step 5
Begin to heat the pan over medium-high heat. As the batter cooks cooks the top will become spongy and filled with holes. To check for doneness, use a rubber spatula to lightly lift an edge and check that the underside has browned. This should take 6 minutes in total. Once the lachuch is fully cooked, remove it from the pan and set it onto a paper towel-lined plate.
Step 6
After completing your first lachuch pancake. Run the bottom of the pan under cold water until it has completely cooled. Repeat with these steps until you have used all of your batter.
Step 7
Enjoy fresh or store the lachuch between layers of parchment, then wrapped in plastic wrap, for up to 3 days in the refrigerator.
