Fluffy Fermented Canjeero: Somali Breakfast Flatbread
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Ingredients
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2 cups All-purpose flour
(Can substitute with white flour or a gluten-free blend for GF version)
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2 cups Warm water
(Use lukewarm water to activate fermentation)
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1 teaspoon Yeast
(Active dry yeast, can omit for natural fermentation)
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0.5 teaspoon Salt
(To enhance flavor)
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0.5 teaspoon Sugar
(Helps activate the yeast for fermentation)
-
2 tablespoons Vegetable oil
(For cooking the canjeero)
(Can substitute with white flour or a gluten-free blend for GF version)
(Use lukewarm water to activate fermentation)
(Active dry yeast, can omit for natural fermentation)
(To enhance flavor)
(Helps activate the yeast for fermentation)
(For cooking the canjeero)
Nutrition
- Servings: 6
- Serving Size: 1 large pancake (about 100g)
- Calories: 180 kcal
- Carbohydrates: 35 g
- Protein: 5 g
- Fat: 3 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 200 mg
- Cholesterol: 0 mg
- Calcium: 15 mg
- Iron: 1 mg
Instructions
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1 - Mixing Batter:
In a large bowl, combine flour, warm water, yeast (if using), salt, and sugar. Whisk until smooth and thin, similar to crepe batter consistency.
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2 - Fermentation:
Cover the bowl with a cloth and allow the batter to ferment at room temperature for 12-24 hours until bubbly and slightly sour.
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3 - Cook Canjeero:
Heat a non-stick pan over medium heat. Lightly grease with vegetable oil. Pour a large ladle of batter into pan, swirling to form a thin, even circle. Cook without flipping until holes form on top surface and edges lift, about 2-3 mins.
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4 - Serve:
Stack cooked canjeero and cover them to keep warm. Serve with stews, honey, or butter for breakfast or any time of day.
In a large bowl, combine flour, warm water, yeast (if using), salt, and sugar. Whisk until smooth and thin, similar to crepe batter consistency.
Cover the bowl with a cloth and allow the batter to ferment at room temperature for 12-24 hours until bubbly and slightly sour.
Heat a non-stick pan over medium heat. Lightly grease with vegetable oil. Pour a large ladle of batter into pan, swirling to form a thin, even circle. Cook without flipping until holes form on top surface and edges lift, about 2-3 mins.
Stack cooked canjeero and cover them to keep warm. Serve with stews, honey, or butter for breakfast or any time of day.
More About: Fluffy Fermented Canjeero: Somali Breakfast Flatbread
Canjeero: The Soul of Somali Breakfast
Canjeero is a traditional Somali fermented flatbread with a delicate spongy texture and a pleasantly tangy flavor reminiscent of sourdough. It is an iconic staple for breakfasts across Somalia and parts of East Africa. The key to canjeero’s unique lightness lies in fermentation, where naturally occurring wild yeasts or added yeast break down the batter slowly over 12-24 hours, transforming simple ingredients — flour, water, salt — into an airy delicious delicacy.
Traditionally, the batter is made slightly more watery than pancakes or crepes and poured onto a flat skillet where it cooks quickly without flipping. Distinctive holes form on the surface as it cooks, much like Ethiopian injera but smaller and thinner. Canjeero is usually rolled or folded and served with various toppings: savory spiced stews, honey, butter, or even milk tea.
This recipe adapts the ancestral techniques for home kitchens, providing flexibility with optional yeast and gluten-free flours for diverse dietary needs. When preparing canjeero, it's important to allow proper fermentation time as that is when its signature flavors and bubbles develop.
Beyond nourishment, canjeero carries cultural significance as an everyday comfort food and communal dish, symbolizing hospitality and tradition in Somali households. It bridges generations representing resilience and richness in Somali cuisine.
Tips:
- Use warm water to activate the yeast or wild fermentation.
- Cover the batter loosely to avoid drying while fermenting.
- Cook at medium heat for best delicate texture.
- Experiment by serving with traditional Somali sauces or honey to appreciate authentic flavor pairings.
Canjeero is a celebration of simplicity and fermentation magic, an artful expression of culinary heritage handed down through ages.
Enjoy crafting this soft, flavorful flatbread that honors Somali culture and offers a unique breakfast experience.
