The Yemeni spongy flatbread made from fermented batter is called lahoh.
Lahoh is a soft, porous pancake-like bread associated with Yemen and also eaten in parts of Somalia and Djibouti. Its batter commonly contains flour, water, yeast, and salt, although recipes may use different grains or flour combinations. Fermentation creates the bread’s characteristic tang and network of small holes.
The batter is poured onto a hot pan and cooked mainly on one side, producing a browned underside and a pale, spongy top. Lahoh can be eaten at breakfast, alongside stews, or with honey, butter, and tea. In Somali cuisine, a closely related bread is often called canjeero.
Lahoh is sometimes confused with malawah, another Yemeni and Somali flatbread. Malawah is generally layered and flaky, while lahoh is fermented, porous, and pancake-like. It is also different from the thin breads commonly used for wrapping kebabs or other fillings.