Lachuch is a spongy Yemenite flatbread made of a yeasted batter and cooked in a pan without flipping.
Recipe by Esther Shor via Danielle Renov (Breaking Bread)
Pour water out from the soaked buckwheat.
Measure and add to a blender. For every cup of buckwheat, add two cups of water to the blender. Add remaining ingredients to the blender and blend until the mixture is very liquidy.
Heat a non-stick pan over medium heat. (This is important. We will heat the pan to be very hot to start the lachuch, but then need to maintain a more mild heat so that they don’t burn!)
Add a drop of olive oil to the pan and wait for it to get very hot (just before it begins to smoke), then pour just a little bit of the batter into the pan – enough just to cover the surface.
Allow mixture to cook for a few minutes, until the batter has set and bubbles have formed all over (time will vary depending on the size of your pan and fire!) and then flip to cook for another minute or two on the second side.
Remove from pan and set on a plate. The initial texture of the lachuch will be crispy, but after a few minutes it will soften to resemble the texture of a tortilla.
Serve alongside dips, fill as you would a wrap, or go sweet with a layer of chocolate spread like a crepe!