1. Sift flour into a mixing bowl, add water and stir to make a thin batter.
2. Stretch a piece of plastic food wrap over bowl and leave at room temperature for 2-3 days until fermented. Length of time depends on temperature. It is fermented when bubbles pepper the surface and batter has a sour smell
3. Place just enough oil in a heavy frying pan to finely coat the base. Put over medium heat. Stir batter.
4. When oil is heated, pour about 1/3 cup batter into the pan, shaping it into a round with the back of a spoon.
5. Cook for 2-3 minutes until browned and surface looks dry, then turn and cook for further 2-3 minutes. Lift out and place on a plate.
6. Repeat with remaining batter, stacking lahuh on the plate as they are cooked. Add more oil to pan as required.
7. Serve warm as an accompaniment to Yemeni meals, or eat lahuh warm, drizzled with melted butter and honey.
Tip : Makes about 10 rounds