Fried Chilbah
A traditional Yemeni-inspired savory pancake that is crispy on the edges and soft in the center, perfect for dipping into spicy sauces or yogurt.
Ingredients
- •2 cups all-purpose flour
- •1 teaspoon baking powder
- •1/2 teaspoon salt
- •1 cup warm water
- •2 tablespoons melted ghee or butter
- •1 large egg
- •1/2 cup vegetable oil for frying
- •1/4 cup chopped fresh cilantro or parsley for garnish
Instructions
- 1
In a large mixing bowl, whisk together the flour, baking powder, and salt.
- 2
In a separate small bowl, beat the egg with the warm water and melted ghee.
- 3
Gradually pour the wet ingredients into the dry ingredients, whisking until you have a smooth, thick batter similar to pancake batter.
- 4
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
- 5
Pour about 1/2 cup of batter into the skillet for each pancake, spreading it slightly with the back of a spoon.
- 6
Fry for 3 to 4 minutes per side until the edges are golden brown and crispy and the center is cooked through.
- 7
Remove from the skillet and drain on paper towels.
- 8
Sprinkle with fresh herbs and serve warm.
💡 Chef tips
- For extra richness, substitute the water with whole milk or buttermilk.
- If you prefer a savory kick, stir a teaspoon of ground cumin or red chili flakes directly into the batter.
- These are best served immediately, but can be reheated in a toaster oven to regain their crisp texture.
✅ How it should turn out
The finished Chilbah should be golden-brown with a satisfying crunch on the outside and a light, airy, and slightly chewy interior with a warm, buttery aroma.