In a large bowl dissolve yeast with ½ cup water and sugar and wait for it to froth.

Add flour, remaining water, and salt to yeast mixture. Mix until combined and smooth. Cover and set aside to rise for 1 hour.

Batter is ready when it has nearly doubled in size and is light and bubbly. If it seems too thick to pour and spread, add water in small increments until you achieve a pourable batter.

Place a cold pan on stove. Spray pan with oil or use a paper towel dipped in oil to slightly oil the pan.

Pour ½ cup batter into pan, turn the pan to help spread the batter evenly around.

Turn on fire to medium-high heat. Cook lachuch for 5-6 minutes on medium-high heat. As it cooks the top will become spongy and fill with holes. When ready check the to make sure the bottom is browned and then carefully remove from pan to a paper towel lined plate.

Run the bottom of the pan under cold water before repeating the process for the next bread.