Recipes
around
the World
Canjeero
Somalia
Cook Time:
Serves:
20 - 25 Minutes
2 - 4 Servings
Ingredients
Base Ingredients
• 2 cups white flour (or a mix of white and wheat flour)
• 1/2 cup fine semolina flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 2 1/2 cups warm water (more if needed)
• Vegetable oil or ghee for greasing the pan
Preparation
Prepare the Batter:
In a large mixing bowl, combine the white flour, semolina flour, salt, sugar, and active dry yeast.
Gradually add the warm water, whisking continuously to form a smooth batter. The batter should be thinner than pancake batter but thicker than crepe batter.
Cover the bowl with a clean cloth and let it sit in a warm place for at least 2-3 hours or until the batter becomes bubbly and slightly fermented. For best results, let it ferment overnight.
Cook the Canjeero:
Heat a non-stick skillet or a griddle over medium heat.
Lightly grease the skillet with a small amount of vegetable oil or ghee.
Pour a ladleful of the batter onto the skillet, using the back of the ladle to spread it into a thin circle, similar to making a crepe.
Cook the canjeero for about 2-3 minutes, or until bubbles form on the surface and the edges start to lift. Do not flip the canjeero; it is cooked only on one side.
Carefully remove the canjeero from the skillet and place it on a plate. Cover with a clean cloth to keep it warm.
Repeat the process with the remaining batter, greasing the skillet as needed.
Serve:
Canjeero is traditionally served for breakfast with a drizzle of ghee or butter and a sprinkle of sugar.
It can also be served with honey, yogurt, or paired with savory dishes like stews and curries.
Enjoy your meal!