Spongy Sour Flatbread · Somali Breakfast
Canjeero (Lahoh)
Photo: Gilabrand / Wikimedia Commons · CC BY-SA 3.0
The tiny surface bubbles that give lahoh its name (canjeero roughly means 'full of holes') form entirely from natural fermentation, with no baking soda or other rising agent needed.
Canjeero, also known as lahoh, is a fermented flatbread cooked on a griddle until covered in small bubbled holes, similar in method to injera but smaller, thinner and slightly sweeter. It's eaten with honey and sesame oil or torn and dipped into stews.
Why it's made this way: As the Somali counterpart to injera, canjeero reflects the culinary overlap between Ethiopia's Somali region and the wider Somali-speaking world across the Horn of Africa, sharing the same fermented-batter griddle technique.
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