Green Lachuch with Soft Boiled Egg, Herbs and Za’atar from Molly Yeh
Makes 2 (Original recipe calls for 6 so I believe you can easily double or triple what I used below). See original recipe from My Name is Yeh HERE
2/3 c warm water
1/2 tsp active dry yeast
1 tsp honey
1/2 tsp baking powder
Dash of sea salt
Handful of mint and coriander
1/3 c all purpose flour
1/3 c whole wheat flour
Toppings: more mint and coriander, za’atar, sliced onion, smoked paprika, soft boiled egg. Also suggested in original recipe are cheese and hot sauce. I think labneh or sour cream would be nice too.
- In a blender add the warm water, honey and yeast. Swirl around (don’t turn on the blender) and let sit for about 5 minutes. Then add the salt, baking powder, almost all of the mint and coriander (reserve a little for the toppings), and flours. Blend until smooth.
- Transfer to a bowl and cover with plastic wrap. Let sit at room temperature for 1.5 – 2 hours or until doubled in size and bubbly.
- I made mine in a small pan about 7 inches in diameter but the original recipe I think was made in a larger cast iron. I used a nonstick skillet on medium heat, added light dash of olive oil and then about 1/2 c of the batter, and cooked until brown and crispy on the bottom and cooked through on the top.
- I served with egg, herbs, za’atar, smoked paprika, sea salt, tiny dash of olive oil, herbs and onion.