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Canjeero

Name: Canjeero
Total time: 60 min
Yield: Serves 6
Cuisine: Somalia
Ingredients: 200g All-purpose flour; 50g Bread flour; 4g Dry yeast; 2 tsp Sugar; 1/2 tsp Salt; 400ml Water; To taste Butter

Snack

⏱ 60 min

👥 Serves 6

Difficulty ⭐

Fermented batter cooked thin into a spongy, holey flatbread — Somalia's breakfast bread.

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📖 The Story Behind This Dish

Canjeero is the fermented flatbread essential at Somali breakfast, a relative of Ethiopian injera and Yemeni lahoh. Sorghum or wheat batter is fermented and cooked on one side only, forming countless holes on the surface. It's eaten sweet with ghee and sugar, or with suqaar or soup.

🌆 Where it's eaten: On a morning in a Somali home, a woman spreads batter in a spiral on a griddle and stacks up the holey flatbreads.

🥕 Ingredients (serves 6)

All-purpose flour 200g
Bread flour 50g
Dry yeast 4g
Sugar 2 tsp
Salt 1/2 tsp
Water 400ml
Butter To taste

👩‍🍳 Instructions

Mix all the ingredients into a smooth, loose batter.
Cover and let ferment at least 2 hours until bubbles form on top.
Heat a frying pan over medium heat and spread a ladleful of batter thinly in a spiral from the center.
Cook on one side only, uncovered, and remove when the top is full of holes and dry.
Serve with melted butter and sugar, or with suqaar.

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