Lahuhs or Yemeni Sponge Breads

Lahuhs or Yemeni Sponge Breads

Ingredients:
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking

Directions:
Measure out a generous 2 cups of lukewarm water.
Dissolve the yeast in about 5 tablespoons of water.
Leave in a warm place for about 10 minutes or until foamy.
Stir the remaining water, flour salt and butter/oil into the yeast mixture until smooth.
Cover with a clean dishtower, and leave in a warm place for 1 hour, or until doubled in size.
Stir the thick batter, and if it seems too thick to ladle out, add a little water to thin it.
Cover and leave to stand in a warm place for 1 hour.
In a nonstick skillet, cook the bread by ladling 1/4 cup measures into the skillet over med/low heat.
When surface has changed color and bubbles have risen to the surface, the bread is done.
Traditionally, these breads are only cooked on one side, but you may turn them to brown on the other side, if desired.
Remove from skillet with spatula, and keep warm under a dishtowel until all breads are cooked.