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Name: Canjeero
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Somalia
Ingredients: 250 g Wheat flour; 300 ml Water; 1 tsp Salt; 1 tsp Sugar; 5 g Active dry yeast; ½ tsp Baking powder; 2 tbsp Oil (for cooking)

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Somalia1 h 30 minServes 4cooked before

Canjeero

Ingredients7

Wheat flour250 g
Water300 ml
Salt1 tsp
Sugar1 tsp
Active dry yeast5 g
Baking powder½ tsp
Oil (for cooking)2 tbsp

grainotherspice & sauce

Method

In a bowl combine wheat flour, sugar, salt, and yeast; mix well.
Gradually add water while whisking to form a smooth, pourable batter; cover and let ferment at room temperature for 8–12 hours until bubbles appear.
After fermentation stir the batter gently and adjust consistency with a little extra water if needed.
Heat a non‑stick skillet or traditional griddle over medium heat and lightly grease with oil.
Pour a ladleful of batter onto the hot skillet, spreading gently to form a thin round about 12‑15 cm in diameter; cover and cook for 2–3 minutes until holes form on the surface and edges lift.
Remove the canjeero and repeat with remaining batter, greasing the skillet as needed.
Serve warm with honey, butter, or alongside Somali stews such as suqaar.