Djibouti Lahoh - Easy Gluten-Free Flatbread

Welcome to the world of Lahoh, a truly special flatbread that's a staple in Djibouti, Somalia, and Yemen! Imagine a soft, spongy bread, dotted with tiny holes, perfect for soaking up savory stews or sweet drizzles. Traditional Lahoh often uses wheat and yeast, but we've cracked the code for an equally delicious, gluten free flatbread that's also wonderfully yeast free gluten free bread. That's right – you can enjoy all the authentic taste and texture without any gluten or yeast!
This recipe is your ticket to making a simple, few-ingredient bread that's incredibly satisfying. Whether you're a seasoned baker or just starting your journey into gluten free bread without yeast, our guide makes it easy. We'll show you how to whip up this wheat free flatbread right in your bread cast iron skillet, delivering a soft, pliable bread that’s perfect for any meal. Get ready to discover your new favorite simple fry bread recipe – a truly authentic taste, made accessible for everyone.

Ingredients

• 1 cup (120g) sorghum flour (for authentic flavor and texture)
• ½ cup (60g) tapioca flour (for chewiness and elasticity)
• ¼ cup (30g) white rice flour (for lightness and structure)
• 1 teaspoon baking powder (our secret for yeast-free rise!)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups (480ml) warm water (around 100-110°F / 38-43°C)
• 1 tablespoon olive oil (plus extra for cooking)

Directions

1. Whisk Dry Ingredients: In a large mixing bowl, combine the sorghum flour, tapioca flour, white rice flour, baking powder, baking soda, and salt. Whisk them together thoroughly to ensure there are no lumps and the leavening agents are evenly distributed. This is key for a consistent texture.
2. Add Wet Ingredients: Gradually pour in the warm water, whisking continuously to prevent lumps. Add the tablespoon of olive oil and continue to whisk until you have a smooth, thin batter, similar to crepe batter. It should be thinner than pancake batter.
3. Rest the Batter: Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest at room temperature for at least 30 minutes, or up to an hour. This resting period allows the flours to fully hydrate, which is crucial for the best texture in gluten free wheat free bread.
4. Heat Your Skillet: Place a cast iron skillet (or a non-stick pan) over medium heat. Let it heat up for about 5 minutes until it's properly hot. A well-heated pan is essential for the Lahoh to cook evenly and develop those characteristic holes. Lightly grease the pan with a tiny bit of olive oil or cooking spray.
5. Cook the Lahoh: Pour about ¼ to ⅓ cup of batter into the hot skillet, tilting the pan immediately to spread the batter into a thin, round flatbread (about 6-7 inches in diameter). The batter should be thin enough to spread easily.
6. Watch for Holes: Cook for 2-3 minutes without flipping. You'll see bubbles forming on the surface, which will eventually pop, leaving those signature Lahoh holes. The edges will start to set and look dry. This is the magic!
7. Serve Immediately: Once the surface is set and no longer wet, and the bottom is lightly golden, carefully remove the Lahoh from the skillet using a spatula. Do not flip it! Place it on a plate and cover it with a clean towel to keep it warm and soft while you cook the remaining batter.
8. Repeat: Lightly re-grease the pan if needed and repeat with the remaining batter until all your delicious soft gluten free bread is cooked.