Breakfast
Laxoox with Honey and Butter
The Quirky Foodster Team
Ingredients
- 250 g Plain (all-purpose) flour
- 60 g Fine sorghum or millet flour
- 500 ml Warm water
- 7g Instant yeast
- 15 g Sugar
- 5g Salt
- 15 ml Neutral oil, for the pan
- 60 ml Honey, to serve
- 40 g Butter, to serve
Method
- Whisk the plain flour, sorghum flour, yeast, sugar and salt together in a large bowl.
- Gradually whisk in the warm water until you have a smooth, thin batter with no lumps.
- Cover and leave at room temperature for 2-3 hours, or until bubbly and slightly sour-smelling.
- Heat a lightly oiled non-stick pan over medium heat. Ladle in a thin layer of batter, swirling slightly, but do not flip.
- Cook only on one side until the surface is covered in small holes and looks dry, 2-3 minutes. Remove and stack under a clean cloth.
- Repeat with the remaining batter, oiling the pan lightly between rounds if needed.
- Serve warm, drizzled with honey and a little softened butter.
Introduction: Laxoox (also spelled lahoh or canjeero) is Djibouti’s everyday spongy flatbread, shared across Somali, Afar and Ethiopian tables.
Cultural Background: Laxoox (also spelled lahoh or canjeero) is Djibouti’s everyday spongy flatbread, shared across Somali, Afar and Ethiopian tables. Its honeycomb surface of tiny bubbles forms as the fermented batter cooks on a hot griddle, and the bread doubles as breakfast staple and edible utensil for scooping up stews later in the day.
Tips: If the batter doesn’t bubble after resting, your kitchen may be too cool — leave it a little longer or add a pinch more yeast next time. A well-seasoned non-stick pan is essential since laxoox is never flipped.
Variations: A vegan version simply swaps the butter for extra honey or a fruit compote. Some households add a spoonful of cooked rice flour for extra sponginess. Already vegetarian; use maple syrup instead of honey for a vegan version.
Storage: Stack cooled laxoox with parchment between each piece and refrigerate in an airtight container for up to 3 days.
Reheating: Warm briefly in a dry pan over low heat, or wrap in a damp cloth and microwave for 20-30 seconds to restore softness.
Nutrition: Per serving (2 pieces): approx. 240 kcal, 5g protein, 45g carbohydrate, 4g fat, 2g fibre.
FAQs
Q: Is laxoox the same as Ethiopian injera?
A: They’re closely related, but laxoox is usually made with wheat flour rather than teff, giving it a milder flavour and paler colour than injera.
Q: Can I make the batter ahead of time?
A: Yes — it ferments further in the fridge and can be kept for up to 2 days before cooking.
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