Somali & Horn Coastal
Canjeero (Laxoox)
Somalia's daily bread: a soft, spongy, lacy fermented flatbread with a gentle sourness, torn to scoop stews or rolled with ghee and sugar for breakfast — kin to injera and Yemeni lahoh across the Red Sea world.
50 min · Serves 6 · Medium
6
Ingredients
Batter
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- medium
- 1
Make a thin batter and let it ferment (often overnight) until bubbly and gently sour.
- 2
Ladle onto a hot griddle; cook on one side until lacy holes form and the top sets; do not flip.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
