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The spongy, full-of-holes flatbread soaks up everything poured onto it—honey, ghee, or steaming stew—with the absorbent eagerness of injera, though the fermentation and technique are uniquely Somali and Djiboutian. Laxoox has a tangy undertone from fermentation, a flavor that develops over hours as the dough rests. It's eaten at breakfast drizzled with ghee and honey or torn into pieces for dipping into stews at lunch. The holes and sponginess aren't accidental—they're the result of careful fermentation and gentle cooking that leaves air pockets intact.
In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for about 5-10 minutes, or until it becomes frothy.
In a large bowl, combine the flour and salt.
Make a well in the center of the dry ingredients and pour in the yeast mixture and vegetable oil. Mix until a dough forms.
Turn the dough out onto a floured surface and knead for about 5 minutes, or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and divide it into small balls (about the size of a golf ball). Roll each ball out into a thin, round flatbread about 1/8 inch thick.
Heat a non-stick skillet or griddle over medium-high heat and lightly oil it. Cook each flatbread for about 1-2 minutes on each side, or until small bubbles form and the surface is lightly browned.
Serve the laxoox warm with your favorite dishes.
Sorghum is drought-resistant and grows well in the Horn of Africa's climate. It ferments distinctly, creating the tangy taste that's characteristic of laxoox. While wheat versions exist, sorghum is more authentic and gives the bread its signature depth.
The extended fermentation creates natural gas bubbles in the dough. When you cook it on a hot griddle, these bubbles expand and create the spongy, hole-filled texture. Don't deflate the dough too much—those bubbles are essential.
Both are spongy fermented breads from the Horn of Africa, but laxoox uses different flour (traditionally sorghum) and shorter fermentation than injera. Laxoox is thinner and crispier on the edges; injera is thicker and more cake-like.
Traditional recipes use wild fermentation (sourdough starter), which takes much longer but develops deeper flavor. Active dry yeast speeds the process. If using sourdough, allow 4-5 hours of fermentation instead of 1 hour.
Keep it in a sealed container at room temperature for a few days, or freeze for longer storage. Reheat gently on a griddle—the bread will soften slightly. It's best fresh, but stores well in airtight containers.