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Laxoox

Laxoox is a traditional Djiboutian recipe for a classic pancake-like flatbread that's a djiboutian staple. The full recipe is presented here and I hope you enjoy this classic Djiboutian version of: Laxoox.

prep time

10 minutes

cook time

5 minutes

Total Time:

15 minutes

Makes:

12

Rating:

Tags : Vegetarian RecipesBread RecipesDjibouti Recipes

Laxoox (𐒐𐒖𐒄𐒝𐒄) is a type of Somali flatbread, similar in appearance to a pancake, is also a staple in Djibouti.

Laxoox is related to Ethiopian injeera. However, there are some key differences to note. Laxoox is smaller, the taste is less sour, and it is only fermented for one day whereas injera is larger and usually fermented for a couple of days. Laxoox is the most common breakfast food in Somalia and ethnic Somalis (including those in Djibouti) typically eat around 3 or 4 for breakfast, often accompanied by a cup of tea. It is commonly served drizzled with butter or ghee, and sugar. It is also often eaten for lunch or dinner, usually accompanied by a curry, meat stew (maraq), soup, or liver and onions. Another way laxoox is eaten is with some sliced meat, garlic, onion, cumin and pepper. There should be enough to make 3 flatbreads/pancakes for each person.

Ingredients:

120g white maize meal
60g sorghum flour
1 tbsp Instant dry yeast
480g self-raising flour
50g sugar
1 tsp salt
1l lukewarm water

Method:

Sift together the flours into a bowl then blend in the yeast and half the water. Mix to a batter, cover and set aside to prove for an hour.

After one hour add in the self-rising flour and sugar, then slowly start adding the remaining water as you mix to get a smooth, lump-free batter.

The key to achieving the classic Laxoox taste is fermentation. The mix should be set aside in a warm place to allow the fermentation to take place. The minimum time would be a few hours but to achieve a more authentic, sour laxoox taste, you can allow the batter to ferment for up to two days. For this recipe you can allow the batter ferment over-night.

Place a non-stick pan over medium heat. Once hot place a ladleful of the batter in the pan, turning the pan to spread the batter across its surface. Cover the pan with a lid and allow to cook for a few minutes until the bread is golden brown, and the texture is spongy with no liquid remaining.

Plate the pancake and continue repeating process until all the batter is used up (you should hav about enough for 12).