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BREAD - Lachuch [Flat Bread]
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| Lachuch WSJ Serves: 4 | |
| 1 teaspoon | active dry yeast |
| 2½ cups | warm water |
| 2 cups | all-purpose flour |
| 1½ teaspoons | sugar |
| 1½ teaspoons | kosher salt |
| ½ teaspoon | baking soda |
| 1 tablespoon | ground fenugreek |
Canola oil to fry
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1. Mix yeast with warm water in a large bowl and let stand until slightly bubbly, about 5 minutes. Add flour, sugar, salt, baking soda and fenugreek and stir to combine (mixture should look like pancake batter). Cover with plastic wrap and let stand in a warm spot in the kitchen until surface of mixture is dotted with bubbles, about 1 hour. (In a cold kitchen it will take longer. Wait for the bubbles!)
2. Brush an omelet pan with canola oil just to coat. Set over medium heat and pour batter into pan. Cook until brown on bottom and set on top, 4-8 minutes. Repeat, brushing pan with more oil between cooking each bread.
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