Ingredients for Lechuch Yemenite Yeast Bread
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How to Make Lechuch Yemenite Yeast Bread
- In a large mixing bowl, combine all ingredients (see below). Using a stand mixer or hand mixer, beat until a smooth, lump-free batter forms.
- Cover the bowl with plastic wrap or aluminum foil and let rise in a warm place for 1 hour, or until doubled in size.
- Heat a lightly oiled 10-inch non-stick frying pan over medium-high heat. (Use cooking spray for minimal oil.)
- Pour 1/4 cup of batter onto the hot pan.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip using a thin spatula once bubbles start to appear on the surface and the edges look set.
- To flip, carefully invert the pan onto a clean kitchen towel. This allows the Lechuch to cook evenly on both sides and helps prevent sticking.
- Stack the cooked Lechuch, placing them face-to-face to keep them warm and soft.
- If needed, cool the pan briefly under cold running water before cooking the next batch to maintain consistent cooking temperature.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
6g
Fat
0g
Carbs
16g
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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
