• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Bread

    Djibouti Canjeero or Lahooh (Flat Bread)

    April 16, 2015 By Darlene at International Cuisine

    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Djibouti Canjeero also called lahooh, is fermented flat bread with a unique spongy texture.  It is traditionally made with teff flour, a hard to find iron rich grain that is quite nutritious. It can be substituted with millet or sorghum flour.  The result is a crepe like bread that is browned on one side and has holes like a sponge on the other.  Djibouti Canjeero is unique and a wonderful way to sop up any liquids from soups and stews. It is used much like fufu is in other African countries.

    Djibouti canjeeroI found the teff flour on amazon here is the link if you would like to try it.  I always try to be as authentic as possible and I also love to try new ingredients.  Teff flour was new to me, and we really enjoyed the Djibouti canjeero with the fah-fah or goat soup.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    Print Pin
    4.25 from 4 votes

    Djibouti Canjeero or Lahooh (Flat Bread)

    A lovely flatbread that is perfect to sop up soups and stews.
    Course Bread
    Cuisine Djibouti
    Prep Time 2 hours
    Cook Time 10 minutes
    Total Time 2 hours 10 minutes
    Servings 12
    Calories 250kcal
    Author International Cuisine

    Ingredients

    • Starter mixture
    • ½ cup Sorghum millet or teff flour
    • 1 cup White corn meal
    • 1 Tbsp Instant dry yeast
    • 1 cup Water lukewarm
    • Add the starter to the following:
    • 4 cups Self-rising flour
    • ¼ cup Sugar
    • 4¼ cups Water lukewarm

    Instructions

    • Step 1: Prepare the starter mixture
    • Combine the sorghum, millet or teff flour, white corn meal, yeast, and lukewarm water. Mix well then let the yeast activate and the mixture soak for one hour.
    • Step 2: Prepare the canjeero batter
    • Combine the starter mixture with the self-rising flour, sugar and water. If you mix by hand, add the water in stages to avoid lumps. You can also use a blender, food processor, or handheld electric mixer. After mixing the batter very well, let it ferment for at least two hours overnight is best. Fermentation is essential for an authentic canjeero taste.
    • Cooking the canjeero
    • You don’t need a special pan to cook canjeero. Any non-stick pan would do. In between batches wipe the pan with a paper towel dipped in a little oil.
    • Heat a non-stick pan over medium heat. Using a ladle, scoop the canjeero batter into the pan. The quantity scooped will depend on the size of the pan and the size of the canjeero you want to make. Using a swirling motion, spread the batter over the pan, as if drawing a spiral with the ladle.
    • Cook the canjeero until brown on the bottom and the spongy top side is cooked through. You do not flip it, it is only cooked on one side.
    • Enjoy!

    Nutrition

    Calories: 250kcal | Carbohydrates: 51g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 138mg | Fiber: 3g | Sugar: 4g | Calcium: 13mg | Iron: 1mg

     

     

    More Bread

    • Tajik Bread
    • Syrian Pita Bread
    • Mealie Bread (Corn Bread)
    • Muufo (Somali Bread)
    • Facebook
    • Twitter

    Filed Under: Bread, Djibouti, Recipes, Vegetarian

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved