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Laxoox/Canjeero (Sorghum Bread)
Sorghum Bread is a traditional Somalian recipe for a classic sorghum flour bread bound with egg, moistened with milk and leavened with baking powder. The full recipe is presented here and I hope you enjoy this classic Somalian version of: Sorghum Bread.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
8–10
Rating: 
Tags : Vegetarian RecipesBread RecipesBaking RecipesSomalia Recipes
This is a variant of the Arabic lahoh pancake-like flatbread that is known as laxoox (𐒐𐒖𐒄𐒝𐒄) in North Somalia and canjeero (𐒋𐒖𐒒𐒃𐒜𐒇𐒙) in South Somalia
Ingredients:
400g sorghum flour
2 eggs
1 tsp salt
1 tsp baking powder
500ml buttermilk
Method:
Add the flour, salt and buttermilk to a pan. Cook over low heat, stirring frequently for about 10 minutes (or until the mixture becomes stiff). Remove from the heat and allow to cool until lukewarm. Beat the eggs and stir into the cooled mixture then sprinkle the baking soda over the top and fold in.
Pour the mixture into a well-greased pan or loaf tin and place in an oven pre-heated to 220°C, baking for about 25 minutes, or until a toothpick inserted into the centre of the loaf comes out clean. You can also bake this mixture into muffins. Simply pour into a well-greased muffin tin and bake for about 15 minutes.
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