Delicious Canjeero Recipe of Somalia | Traditional Somalian Flat Bread Recipe

Canjeero, also known as canjeelo or laxoox, is a traditional Somali pancake-like bread that is enjoyed throughout the country and beyond. Made from a simple batter of flour, water, and yeast, Canjeero is a staple breakfast item in households of Somalia and is often served with tea, honey, or a savory stew. Its spongy texture and slightly tangy flavor make it a delightful treat for any time of the day. Here is a recipe of Delicious Canjeero of Somalia.  Let's dive into the ingredients and steps to make this delicious Somali dish.

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Delicious Canjeero Recipe of Somalia - Recipica

Ingredients of Canjeero:

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 cups lukewarm water
  • Oil or ghee for cooking

Instructions of Making Canjeero:

1. Prepare the Batter:
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, salt, and active dry yeast. Gradually add the lukewarm water while stirring the mixture with a whisk or spoon. Continue mixing until you get a smooth, lump-free batter. The batter should be thin, similar to pancake batter but slightly thicker.

2. Let it Ferment:
Cover the bowl with a clean kitchen towel or plastic wrap and let the batter ferment for at least 6 hours or overnight. During this time, the yeast will activate, and the batter will rise and develop a slightly sour taste, which adds to the flavor of the Canjeero.

3. Cooking the Canjeero:
When the batter has fermented well, give it a good stir. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or ghee. Pour a ladleful of the batter onto the skillet, spreading it gently in a circular motion to form a thin pancake. Cook for 2-3 minutes or until bubbles form on the surface of it and the bottom becomes golden brown.

4. Flipping and Cooking:
Carefully flip the Canjeero using a spatula and cook the other side for another 1-2 minutes until it is cooked through and golden brown. Repeat the process with the remaining batter, adding more oil or ghee to the skillet as needed.

5. Serve Warm:
Once cooked, remove the Canjeero from the skillet and stack them on a plate. Serve them warm with your choice of accompaniments such as honey, butter, jam, or alongside a flavorful Somali stew like Maraq (vegetable stew) or Suqaar (spiced meat or chicken).

  • Adjust the thickness of the batter by adding more water if needed. The consistency of the batter should be pourable but not too thin.
  • You can enhance the flavor of Canjeero by adding a tablespoon of yogurt to the batter during fermentation.
  • Leftover Canjeero can be stored in an airtight container and reheated in a microwave or skillet before serving.
Enjoy your homemade Canjeero, a taste of Somalia that's sure to become a favorite in your kitchen!

Exploring Somali Cuisine: Canjeero, a Flavorful Journey

In Somali culture, food is not just sustenance; it's a reflection of community, hospitality, and tradition. Canjeero embodies this spirit, offering a glimpse into the heart of Somali cuisine. Its humble yet flavorful nature has made it a beloved dish not only in Somalia but also among food enthusiasts worldwide.

Cultural Significance

Canjeero holds a special place in Somali households. It is often prepared for breakfast or as a snack during gatherings and celebrations. The act of making Canjeero is a communal affair, with family members coming together to share stories and laughter while preparing and enjoying this delicious treat.

Ingredients and Variations

While the basic ingredients for Canjeero are simple, variations exist based on regional preferences and family recipes. Some cooks incorporate fenugreek seeds or powder into the batter, adding a distinctive aroma and flavor. Others might use a mixture of flours such as sorghum or millet along with wheat flour for a unique texture.

Nutritional Value

Canjeero is not only flavorful but also nutritious. It provides carbohydrates for energy, essential minerals from the flour, and beneficial probiotics from the fermentation process when using yogurt in the batter. It's a wholesome dish that sustains both body and soul.

Culinary Techniques

The art of making Canjeero lies in the fermentation process. Allowing the batter to ferment for several hours or overnight not only activates the yeast but also develops complex flavors, giving Canjeero its characteristic tanginess. This slow fermentation is a testament to the patience and care embedded in Somali cooking traditions.

Serving and Enjoyment

Canjeero is versatile in its serving options. It can be enjoyed with a drizzle of honey or a spread of butter for a sweet treat. For a savory experience, it pairs wonderfully with Somali-style stews, adding a soft and absorbent element to soak up the flavorful sauces.

Global Appeal

Beyond Somalia, Canjeero has gained popularity in multicultural culinary scenes. Somali restaurants in various countries serve Canjeero alongside other traditional dishes, introducing global audiences to the rich flavors of Somali cuisine. Home cooks also experiment with Canjeero recipes, incorporating local ingredients while staying true to its essence.


Canjeero represents more than just a breakfast item; it represents the warmth of Somali hospitality, the richness of its culinary heritage, and the joy of shared meals. Whether enjoyed in a bustling Somali kitchen or recreated in homes around the world, Canjeero continues to unite people through its irresistible taste and cultural significance.
Next time you crave a taste of Somalia, consider whipping up a batch of Canjeero. Let its aroma fill your kitchen and its flavors transport you to the vibrant streets of Mogadishu or Hargeisa, where food is not just nourishment but a celebration of life itself.
Happy cooking and bon app├ętit!

Here are some Frequently Asked Questions (FAQ) about Canjeero:

FAQ 1 : What is Canjeero?

Canjeero, also known as canjeelo or laxoox, is a traditional Somali pancake-like bread made from a fermented batter of flour, water, and yeast.

FAQ 2 : What does Canjeero taste like?

Canjeero has a slightly tangy and sour flavor due to the fermentation process. It's mildly sweet and has a soft, spongy texture.

FAQ 3 : What ingredients are used to make Canjeero?

The main ingredients for Canjeero include all-purpose flour, whole wheat flour, active dry yeast, sugar, salt, and water. Some variations may include yogurt or other flours like sorghum or millet.

FAQ 4 : How is Canjeero typically served?

Canjeero is often served for breakfast or as a snack. It can be enjoyed with honey, butter, jam, or alongside savory dishes such as Somali stews like Maraq or Suqaar.

FAQ 5 : Can I make Canjeero without yeast?

While yeast is traditionally used in Canjeero to aid in fermentation, some recipes may substitute yeast with baking powder or baking soda for a quicker preparation time. But the flavor and texture may differ slightly in that case.

FAQ 6. : How long does it take to ferment Canjeero batter?

The fermentation process for Canjeero typically takes at least 6 hours or overnight. This allows the yeast to activate and develop the characteristic tangy flavor.

Recipe Card
Cuisine: Somalian, Course: Breakfast,  Prep time: 15 minutes, Cook time: 10 minutes, Total time: 25 minutes, Yield: 6

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