Put yeast into one cup of warm water. Make the mix inside the big bowl. Add 5 warm cups of water; add salt, sugar, and dissolved yeast. In a small pot, boil 2 cups of water, add finely sifted flour, and stir for one minute. Add 1 cup warm water, add to big bowl. Add to the big bowl 1 kilo flour adding gradually and stirring until you get a liquidly mixture. Cover with towel and let it sit and rise in a warm place for 2 hours. Stir every once in a while, and add water if needed. If you use a hand mixer, it will be fast, and give a fine mixture.
Baking the Lachuh: Smear frying pan with oil (it is recommended to work with 2 frying pans to shorten the procedure). Put in frying pan, one ladle of mixture, and shake pan to cover entire surface. Put the frying pans on high light, until dough surface is hardened and filled with bubbles. Cover the frying pan, and keep cooking on a low light until the bottom is browned. Repeat with the rest of batter.
Between each lachuh, cool the frying pan bottom in a bowl of water. You can keep the lachuh in the refrigerator up to 3 weeks in a plastic bag, and reheat in the microwave.
Makes 6 servings
Source: Jewish Agency for Israel - Partnership 2000: Tzahar - Palm Beach Educational Exchange