Lahuhs Or Yemeni Sponge Breads Recipes

Steps:

• Prepare a 9-inch springform cake pan by buttering it and placing it on a sheet tray. In a stand mixer fitted with the hook attachment, mix water, yeast, flour, sugar, salt and 1 egg (reserve the other egg for egg wash) on low speed. Once they're combined, turn up to medium-high, and knead for 10 minutes. With the machine running, add the 2 tablespoons of butter a bit at a time, waiting until it's fully incorporated before adding more. Continue to knead until the dough balls together and becomes very elastic, or 5 more minutes. Remove the hook, cover the bowl loosely with plastic wrap and rest for 20 minutes.
• Use lightly floured hands to turn dough out onto a lightly floured cutting board. Cut in half, and again, and again, until you have 16 even-size pieces. Cover with plastic wrap, and set aside. Spread 2 tablespoons of soft butter across your work surface, and place a piece of dough in the center. Cover the palms of your hands with another tablespoon of soft butter, and without lifting the dough off the counter, use your fingers and palms to flatten and smear the dough out, until it is smooth and thin and sheer in places, or approximately 12 inches in diameter. The exact shape doesn't matter much, and neither do some small rips here and there in the dough. Sprinkle some nigella seeds over the dough, then roll the dough into a long, skinny log: starting from the end farthest away from you, push the dough toward you with 8 fingertips until it gathers up into a thick enough piece to begin rolling it, then roll it all the way toward you. Wind the log up into a snail shape, and place it in the center of the prepared pan.
• Repeat the process for the remaining 15 pieces, buttering your work surface and hands each time as needed, and continue arranging the finished buns loosely around the first. Cover the pan with a towel or plastic wrap, and allow to rise in a warm spot for 1 hour, or until the buns have almost doubled in size.
• Preheat the oven to 350. Whisk remaining egg with a tablespoon of water, then gently brush the egg on top of the buns. Bake for 30 minutes, or until the top is golden brown and the buns at the center are as puffed asthe buns on the edges. In the meantime, grate the tomato, then season it with olive oil and salt. Allow the kubaneh to cool for a few minutes, then serve with the tomato on the side.

Steps:

• Measure out a generous 2 cups of lukewarm water.
• Dissolve the yeast in about 5 tablespoons of water.
• Leave in a warm place for about 10 minutes or until foamy.
• Stir the remaining water, flour salt and butter/oil into the yeast mixture until smooth.
• Cover with a clean dishtower, and leave in a warm place for 1 hour, or until doubled in size.
• Stir the thick batter, and if it seems too thick to ladle out, add a little water to thin it.
• Cover and leave to stand in a warm place for 1 hour.
• In a nonstick skillet, cook the bread by ladling 1/4 cup measures into the skillet over med/low heat.
• When surface has changed color and bubbles have risen to the surface, the bread is done. Traditionally, these breads are only cooked on one side, but you may turn them to brown on the other side, if desired.
• Remove from skillet with spatula, and keep warm under a dishtowel until all breads are cooked.

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 (after a minute or a minute and a half), 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.