Learn how to make Canjeero (Lahoh), a traditional spongy, fermented flatbread from Somalia. Similar to Ethiopian injera, this soft bread is perfect for breakfast or served alongside savory stews. Discover the step-by-step recipe and enjoy an authentic taste of Somali cuisine.
Ingredients
- 2 cups all-purpose flour
- 1 cup fine semolina flour
- 1/4 cup cornmeal
- 1/2 tsp instant yeast
- 1 tsp sugar
- 3 cups warm water (more if needed)
- 1/2 tsp salt
- Oil for cooking
Instructions:
Mix the dry ingredients: In a large bowl, combine all-purpose flour, semolina, cornmeal, instant yeast, and sugar.
Add water: Slowly add warm water to the dry mixture, whisking continuously to avoid lumps. The batter should have a smooth and pourable consistency.
Fermentation: Cover the bowl with a cloth and let it sit at room temperature for 2-4 hours or until bubbles form on the surface.
Add salt: After fermentation, stir the batter gently and add salt.
Cook the Canjeero: Heat a non-stick skillet or flat pan over medium heat. Lightly grease the pan with oil. Pour a ladleful of batter into the center of the pan, spreading it thinly like a crepe. Cook for 2-3 minutes until bubbles appear on the surface and the edges start to lift. Do not flip.
Repeat: Remove the cooked Canjeero and continue cooking the remaining batter, lightly greasing the pan as needed.
Serve: Serve warm for breakfast with butter, honey, or with savory stews.
Notes
- Canjeero is traditionally enjoyed in Somali households as a breakfast item or paired with flavorful stews.
- Adjust water consistency if needed to ensure the batter is thin enough to spread easily.
Enjoy this delicious flatbread as part of a traditional Somali meal!
Nutritional values
All-Purpose Flour (2 cups)
- Calories: About 364 kcal
- Carbohydrates: 76 grams
- Protein: 10 grams
- Fat: 1 gram
Benefits: Provides carbohydrates for energy, some protein, and essential vitamins and minerals.
Fine Semolina Flour (1 cup)
- Calories: About 360 kcal
- Carbohydrates: 73 grams
- Protein: 12 grams
- Fat: 1 gram
Benefits: Rich in protein and fiber, and provides important vitamins and minerals like B vitamins and iron. Adds a slightly nutty flavor and a granular texture.
Cornmeal (1/4 cup)
- Calories: About 365 kcal
- Carbohydrates: 73 grams
- Protein: 7 grams
- Fat: 1 gram
Benefits: Provides fiber, carbohydrates, and some protein. Also contains vitamins and minerals, including vitamin B6 and magnesium.
Instant Yeast (1/2 tsp)
- Calories: About 325 kcal
- Carbohydrates: 50 grams
- Protein: 40 grams
- Fat: 6 grams
Benefits: Used as a leavening agent, it helps dough rise by producing carbon dioxide. Contains proteins and some B vitamins.
Sugar (1 tsp)
- Calories: About 387 kcal
- Carbohydrates: 100 grams
- Protein: 0 grams
- Fat: 0 grams
Benefits: Adds sweetness to the dough and aids in activating the yeast. Provides quick energy but should be used in moderation.
Warm Water (3 cups)
- Calories: 0 kcal
- Carbohydrates: 0 grams
- Protein: 0 grams
- Fat: 0 grams
Benefits: Hydrates the dough, essential for mixing and activating the yeast. Keeps the dough pliable and easy to work with.
Salt (1/2 tsp)
- Sodium: About 38,000 mg
Benefits: Enhances flavor and helps with fluid balance. Use in moderation to avoid health issues related to high sodium intake.
Oil (for cooking)
- Calories: About 884 kcal
- Fat: 100 grams
- Carbohydrates: 0 grams
- Protein: 0 grams
Benefits: Adds moisture to the cooking process and can provide essential fatty acids depending on the type of oil used.
The combination of all-purpose flour, semolina, cornmeal, and other ingredients creates a versatile dough that can be used for various baked or fried goods. Each ingredient contributes to the texture, flavor, and nutritional profile of the dough, providing a balance of carbohydrates, some protein, and essential vitamins and minerals.
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