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

Olive oil

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.


  1. 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.
  2. 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.
  3. 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.
  4. I served with egg, herbs, za’atar, smoked paprika, sea salt, tiny dash of olive oil, herbs and onion.




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