Canjeero
A fermented Somali flatbread eaten mainly for breakfast, historically made from sorghum before most households shifted to wheat or a wheat-sorghum blend. It's genuinely distinct from its Horn of Africa relatives: unlike Ethiopia's teff-based injera, cooked covered over several days of fermentation for a thick, spongy, very sour result, canjeero ferments overnight only and is cooked on one side alone like Sudan's kisra — but canjeero is left to steam-finish under a brief cover, giving it the characteristic honeycomb bubbles on top with a thinner, less sour result than either relative.
Vegan
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups sorghum flour (or a 1:1 sorghum-wheat blend)
- 1 cup all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 2.5 cups warm water
- Oil, for the pan
Steps
- Whisk the flours, yeast, and sugar into the warm water to a thin, pourable batter.
- Cover and ferment 4-8 hours, ideally overnight, until bubbly and lightly sour-smelling.
- Heat a lightly oiled pan, pour in a thin layer of batter, and swirl to spread.
- Cover and cook until bubbles cover the surface and the top sets — do not flip.
- Slide out and serve with honey, ghee, or alongside a stew.