Place the flour, salt, and sugar in a large bowl and mix well. Add yeast if you use instant yeast and mix again.

Add half of the water and whisk until you have a thick paste. Mix in the yeast mixture if you use active dry yeast.

Add the rest of the water, a little at a time, and continue to whisk until you have a smooth batter without lumps. Cover and leave the batter for fermentation in a warm place. This could take 1 hour or more, depending on the temperature.

After good fermentation, it should look bubbly and frothy on top.

Gently stir the batter. Don’t beat out the bubbles as they give the Lahoh its bubbly texture. Stir in baking soda after dissolving it in a tablespoon of warm water. The batter should be free-flowing, adjust the thickness adding more warm water if needed. Let rest for another 10 minutes.

By the time you start cooking the Lahoh, the batter should appear full of tiny little bubbles.

Heat a pan over medium-high. Do not grease the pan with oil. If you do so, make sure to wipe off the oil fully with a paper towel. Splash some water on the surface of the pan to test the right temperature. Water should sizzle and evaporate after dancing for a moment on the surface of the pan.

Gently stir the batter before scooping and pour the batter using a ladle into the heated pan. Rotate the pan so that the batter spreads over its entire area.

You will see a lot of tiny bubbles start to pop up on the surface of the pancake as it cooks.

Gradually, the surface will be porous while the batter is getting dry.

Do not flip. Cook only on one side until the batter is dry on top and the edges are easy to peel up.

Before stacking, first, remove it to a cooling rack for a few seconds so that the moisture evaporates. Repeat with the remaining batter.