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.
I 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.
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Djibouti Canjeero or Lahooh (Flat Bread)
- 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
- 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.