Yemenite Bread (Lachuch)

From: amideastfeast.com

2.2 lbs. white flour

1 t. dry yeast

2 T. semolina

1 T. salt

1/2 t. sugar

6 c. lukewarm water

3 c. room temperature water

1. Mix 6 cups warm water, salt, 1/4 t sugar, and yeast in a big bowl.
2. Boil 3 cups water and cook semolina in it.
3. Let boiled water cool, then add it to the yeast mix.
4. Gradually add flour and mix the dough until it's the consistency of thin pancake mix.
5. Let dough rise for at least 2.5 hours (it can sit in the refrigerator overnight)
6. Heat a non-stick skillet with a lid over medium heat. Spread batter on the pan like a crepe and cover it until the top of the bread looks cooked. Flip the bread and cook for a few more minutes. Set aside. Repeat until all the batter is cooked. (It should taste like a yeasty crepe)
7. Enjoy with Middle Eastern or Ethiopian food (in place of Injera)