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Nutrition Facts
Serving Size 1 (158g) Recipe makes 16 servings
Calories 235
Calories from Fat 5		(2%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 437mg		18%
Potassium 81mg		2%
Total Carbohydrate 49.5g		16%
	Dietary Fiber 1.8g	7%
	Sugars 1.7g
Protein 6.7g		13%
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Lechuch (Yemenite Yeast Bread)

Recipe #100707 | 1¼ hours | 1 hour prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Mirj
Sep 27, 2004

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.

SERVES 16 (change servings and units)

Ingredients

1 kg flour
1 tablespoon dry yeast
1 tablespoon fine salt
2 tablespoons sugar
1 1/2 liters lukewarm water

Directions

1
Combine all the ingredients with a mixer until you get a smooth batter without lumps.
2
Place the bowl, covered with aluminum foil, in a warm place for about an hour, and allow the batter to rise.
3
Choose a good Teflon frying pan.
4
The frying pan must be cold.
5
Oil very lightly, you can use a spray, place on a high flame and pour in a ladleful of the batter.
6
When the batter begins to bubble (after a minute or a minute and a half), turn the frying pan over onto a dry towel.
7
Keep the lechuch in a pile, back-to-back, face-to-face.
8
Cool the bottom of the frying pan with tap water, and put back on the stove.