Lechuch (Yemenite Yeast Bread) - cooking recipe

Ingredients

1 kg flour
1 tablespoon dry yeast
1 tablespoon fine salt
2 tablespoons sugar
1 1/2 liters lukewarm water

Preparation

Combine all the ingredients with a mixer until you get a smooth batter without lumps.
Place the bowl, covered with aluminum foil, in a warm place for about an hour, and allow the batter to rise.
Choose a good Teflon frying pan.
The frying pan must be cold.
Oil very lightly, you can use a spray, place on a high flame and pour in a ladleful of the batter.
When the batter begins to bubble (after a minute or a minute and a half), turn the frying pan over onto a dry towel.
Keep the lechuch in a pile, back-to-back, face-to-face.
Cool the bottom of the frying pan with tap water, and put back on the stove.