Canjeero
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The Tale of Canjeero
Canjeero, a fermented flatbread, is closely related to Ethiopian and Eritrean injera and Yemeni lahoh, all part of a shared Horn of Africa and Arabian Peninsula bread tradition shaped by ancient trade across the Red Sea. It's a staple Somali breakfast, often torn and dipped in stew or tea.
Ingredients
Scale:· 6 servings
- 2 cups all-purpose flour
- 1 cup fine cornmeal
- 1/2 cup rice flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 2 1/2 cups warm water
- 1/2 teaspoon salt
- Oil for cooking
Instructions
- 1Combine flour, cornmeal, rice flour, yeast, sugar, and warm water in a large bowl, whisking into a smooth, thin batter.
- 2Cover and let ferment at room temperature for 6-8 hours or overnight until bubbly and slightly sour.
- 3Stir in the salt just before cooking.
- 4Heat a lightly oiled non-stick pan over medium heat.
- 5Pour a ladle of batter into the pan, swirling to spread thinly, similar to a crepe.
- 6Cover and cook until small holes form on the surface and the edges lift, about 2-3 minutes; do not flip.
- 7Remove and stack the cooked canjeero, keeping warm.
- 8Serve with honey, ghee, or alongside stews.
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