-----------------Ingredients Main ingredients 110 g (4 oz) millet flour 250 g (2 oz) plain flour 1 teaspoon dried active yeast

Salt Oil for frying Mix all of the main ingredients together with enough lukewarm water to produce a pourable batter. Cover with a damp cloth and leave overnight in a warm place to ferment. Method Stir the fermented batter and add salt to taste. Heat a very small amount of oil on a tava or in a frying pan. Pour a small amount of batter into the pan and swill it around as you would with normal pancakes. Ideally making a very thin pancake that covers the whole pan. Cook until set, which will only take a minute or so. If you've made the pancakes very thick, you may have to turn them, otherwise, se rve immediately. -----------------------Yemeni Lahooh - Sana'ani Style Ingredients Starter 1 cup water 1/3 cup white flour 1/3 cup whole wheat flour 1 tsp yeast Dough 1 cup cornmeal 1 cup white flour 1 tsp salt 1 tsp yeast Starter Extra water if dough is too crumbly Sharaba cup white flour cup water Batter cup water How to make: 1. Make a starter by mixing together 1/3 cup white flour, 1/3 cup whole whe at flour, 1 tsp. yeast and 1 cup water. Add the water slowly to prevent lumps. L et the starter sit covered, but not sealed, on the counter for 3 days. The secon d day the starter should be bubbling and yeasty smelling. On the third day all y east activity should subside and the mixture should smell sour and a brown liqui d will be separated on top. If you do not want to use the mixture on the third day, simply place it in the fridge and feed it with flour and water periodically . 2. To make the dough, mix together the starter, 1 cup cornmeal, 1 cup white flour, 1 tsp. salt, 1 tsp. yeast. Mix well and knead for 5-10 minutes until dou gh is soft and pliable. If the dough is too crumbly, add water a tablespoon at a time. Don t add too much water, it should be similar to a bread dough. You can al

so substitute part of the corn flour with whole wheat flour, or even other types of flours. 3. Let the dough rise for 30-40 minutes.

4. Start to make the sharaba by mixing together cup white flour and cup wat er. Add the water very slowly and mix in between to prevent lumps. Heat on low-m edium heat while mixing constantly. The mix will suddenly begin to thicken up. W hen the water has evaporated and you are left with a paste, it is finished. 5. Mix the sharaba into the dough. Then add cup of warm water. Mix well. Th e batter should be very thin, similar to crepe batter. Cover and let sit for 1530 minutes, or until tiny bubbles appear. 6. Preheat your cooking surface on medium. I have found it is best to use stone cooking surface, such as a pizza stone, bread stone, or unglazed quarry iles. I simply place the stone on top of a cast iron griddle so the open flame oesn t crack the stone. You can also try cooking on a metal surface, it should ll make lahooh, only with not as nice of a texture. 7. Oil the cooking surface slightly with a brush or paper towel. a t d sti

8. Put some batter into a cup with a spout, or a small tea kettle also work s well. Start pouring the batter in a large circle shape, starting from the outs ide of the pan and make a spiral motion with the batter until you reach the insi de. 9. Cook only on one side until the batter is dry on top and the edges are e asy to peel up. On one side the lahooh should be golden brown and smooth and the other should have many tiny holes. 10. Place breads out on surface to cool down. 11. Repeat until there is only a cup batter remaining. Mix the remaining batter with starter ingredients to make another batch for next time. 12. Serve with bisbas and yogurt or in shafoot.