A thin, spongy fermented pancake (laxoox) eaten with a drizzle of sesame oil, sugar, or stew.

Where does Canjeero come from?

Canjeero is a Somali dish from Mogadishu, Somalia.

Can Canjeero be made vegan, gluten-free, or dairy-free?

Yes. This Canjeero recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Canjeero take to make?

About 35 minutes total (15 minutes prep, 20 minutes cooking), serving 4.

Canjeero — a Mogadishu, Somalia recipe

Name: Canjeero
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Somali
Ingredients: 2 cups + 1/2 cup flour + sorghum (or a little cornmeal); 1 tsp yeast; 1 tsp sugar; as needed warm water; a drizzle sesame oil, to serve; a pinch salt

Africa → 🇸🇴 Somalia → Mogadishu

Canjeero

Somali · medium · serves 4

prep 15 min · cook 20 min

~69 cal · 1g protein · 15g carbs · 1g fat (estimated, per serving)

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Thin spongy pancakes with sesame oil and sugar

🇸🇴 Mogadishu

Canjeero (also called laxoox) is the daily bread of Somalia, a thin, spongy, slightly sour pancake made from a fermented batter of flour and sorghum poured onto a hot griddle. At breakfast it is eaten simplest of all — folded with a drizzle of sesame oil and sugar, or torn into a bowl of tea.

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Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 4 —

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2 cups + 1/2 cup flour + sorghum (or a little cornmeal)

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1 tsp yeast

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1 tsp sugar

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as needed warm water

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a drizzle sesame oil, to serve

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a pinch salt

Instructions

1

Whisk the flours, yeast, sugar, salt, and warm water into a thin, pourable batter.

2

Cover and ferment a few hours until bubbly and tangy.

3

Pour thin rounds onto a hot dry griddle in a spiral.

4

Cook on one side only until the top is set and full of tiny holes.

5

Fold and serve warm with a drizzle of sesame oil and sugar.

Mogadishu tradition.

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🌏 While it simmers — know your destination

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Mogadishu. The Indian Ocean capital, where every lunch is spiced rice.

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Somalia. A long coast of spiced rice and camel-caravan flavor.

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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →