National Dishes of the World

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Canjeero
Photo: Gilabrand (talk), CC BY-SA 3.0, Wikimedia Commons

bread vegan

Canjeero

A thin, holey pancake made from a lightly soured batter, the basis of a Somali breakfast.

Eaten in: Djibouti, Somalia

Prep
10 min
Cooking
30 min
Resting
10 h
Total
10 h 40 min
Servings
4

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About the dish

Canjeero, also called laxoox, is a thin pancake of fermented batter made from wheat flour, sometimes with maize or sorghum, cooked on one side only so the top is covered in tiny holes. It is like a smaller, softer injera. For breakfast it is eaten with butter or sesame oil and sugar alongside sweet spiced tea, while later in the day it is used to scoop up meat or bean stews. Many families leave the batter to ferment overnight so they can cook fresh pancakes in the morning.

Main ingredients

  • wheat flour
  • maize or sorghum flour
  • yeast
  • water

Djibouti: Usually known as laxoox (lahoh) in Djibouti.

Somalia: Also called laxoox.

More: Wikipedia (en)

Recipe

Canjeero

https://foodmap.ominuvo.com/dish/canjeero

Ingredients

4 servings

4 servings

Method

  1. Combine both flours, the yeast, sugar and salt, then gradually whisk in the water to a smooth, thin batter.

  2. Cover the bowl and leave it overnight in a warm place until risen, bubbly and slightly sour.

  3. Stir the batter; it should be the consistency of thin cream, so add water if needed.

  4. Heat a non-stick frying pan over medium heat and grease it lightly.

  5. Pour a ladle of batter into the centre and spread it into a thin round with the back of the ladle in a spiral motion.

  6. Cook on one side only for 1–2 minutes, until the top is dry and full of holes, then lift it off.

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