Canjeero

Canjeero is a traditional Somali flatbread produced as a large, thin, airy pancake. It resembles other fermented flatbreads in the Horn of Africa, such as injera and lahoh, but is typically lighter and more flexible. The batter is usually made from ground cereals such as sorghum, millet, or maize, mixed with water and a leavening agent, and left to ferment for several hours or overnight.

Fermentation creates a slightly sour flavor and a spongy crumb with many small holes. To cook, a portion of batter is poured onto a hot, lightly oiled pan or griddle, spread to a circle, and cooked under a lid until set. The result is a delicate, pliable bread that can be folded or rolled.

Canjeero is commonly eaten for breakfast or as a meal accompaniment. It is served with stews, sauces, or meat dishes, and can be eaten with ghee, honey, or sugar. It is often enjoyed with tea or coffee.

Regional varieties exist within Somalia and neighboring countries. In Somalia and Djibouti it is known as canjeero or lahoh, while similar fermented breads appear in Ethiopia and Eritrea under different names. Preparation methods and grain choices vary by region and household tradition.