~62 cal · 2g protein · 13g carbs · 0g fat (estimated, per serving)
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Soft holey fermented pancake with honey
🇩🇯 Djibouti City
Lahoh is the spongy, holey pancake of the Horn of Africa, and in Djibouti it anchors the breakfast table. The fermented batter cooks on one side into a soft round pocked with tiny holes that soak up whatever tops it — most lovingly a pour of melted ghee and honey, or a bowl of spiced stew.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups + 1/2 cup flour + a little self-rising flour
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1 tsp yeast
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1 tsp sugar
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as needed warm water
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to taste ghee or oil and honey, to serve
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a pinch salt
Instructions
1
Whisk the flours, yeast, sugar, salt, and warm water into a smooth, pourable batter.
2
Ferment until bubbly and risen, about 1 hour.
3
Pour rounds onto a hot dry pan.
4
Cook on one side only until the top is set and covered in tiny holes.
5
Serve warm with ghee (or oil) and honey.
Djibouti City tradition.
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🌏 While it simmers — know your destination
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Djibouti City. A Red Sea port scented with cardamom and cumin.
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Djibouti. A Horn-of-Africa port of spiced rice and cardamom.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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