Lahoh (Spongy Flatbread) I

Ingredients

• •3 tbsp semolina
• •2½ cups lukewarm water, divided
• •1 cup cold water
• •3 cup of wheat flour or sorghum flour
• •1 tsp rock salt
• •2 tsp dried yeast
• •Dab of margarine or vegetable oil for greasing pan

Instructions

1. 1Combine semolina and ½ cup of lukewarm water in a bowl, then bring the mixture to a boil in saucepan . Remove from heat, place in a bowl, and leave to thicken.
2. 2Stir cold water into the semolina mixture.
3. 3Stir in rock salt until fully dissolved into the mixture.
4. 4Stir in the wheat flour and yeast.
5. 5Mix in another 2 cups of lukewarm water until you get a thin batter .
6. 6Cover the batter and let it rest until it is risen and bubbly.
7. 7Grease a skillet or frying pan with a little margarine, and heat over medium heat.
8. 8Ladle some batter into the pan, and let it spread out. A tiny bit of flour sprinkled in the pan helps prevent sticking.
9. 9Cook the batter until the top surface is covered with air pockets like a sponge. Flip to the other side, and cook for about 5 seconds. Remove and let cool. Repeat the cooking process with the remaining batter.