📝 About This Recipe
A beloved staple across Somalia, Ethiopia, and the Harari region, Canjeero is a delicate, fermented sourdough crepe characterized by its signature 'eyes' and a subtle, tangy profile. Unlike its larger, spongier cousin Injera, Canjeero is smaller, thinner, and possesses a gentle sweetness that makes it incredibly versatile. Whether drizzled with spiced butter for breakfast or used to scoop up savory stews, this flatbread is a testament to the ancient art of slow fermentation and communal dining.
🥗 Ingredients
The Starter (The Khamiir)
- 1/2 cup Self-rising flour (can substitute with all-purpose flour plus 1/2 tsp baking powder)
- 1 teaspoon Active dry yeast
- 1/2 cup Warm water (approx 105°F to 110°F)
Main Batter
- 1 cup Sorghum flour (Red or White) (provides the authentic nutty flavor and grit)
- 2 cups All-purpose flour (provides structural elasticity)
- 1/4 cup Cornmeal (finely ground for texture)
- 1 tablespoon Sugar (to feed the yeast and balance the tang)
- 1 teaspoon Salt (fine sea salt)
- 3 to 4 cups Lukewarm water (added gradually to reach a pourable consistency)
For Cooking and Serving
- 1 tablespoon Vegetable oil (only for lightly greasing the pan initially)
- 3-4 tablespoons Ghee or Spiced Butter (Niter Kibbeh) (melted for brushing)
- 1/4 cup Honey (for a sweet breakfast finish)
👨🍳 Instructions
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1
In a small bowl, whisk together the starter ingredients (flour, yeast, and 1/2 cup warm water). Cover and let it sit for 30 minutes until bubbly and active.
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2
In a large mixing bowl, combine the sorghum flour, all-purpose flour, cornmeal, sugar, and salt. Whisk to ensure no clumps remain.
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3
Add the active starter to the dry ingredients. Slowly pour in 3 cups of lukewarm water while whisking constantly or using your hand in a circular motion to break up lumps.
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4
Continue adding water (up to 1 more cup) until the batter reaches the consistency of a thin pancake batter or heavy cream. It should be easily pourable but still coat the back of a spoon.
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5
Cover the bowl with a clean cloth or plastic wrap. Place it in a warm, draft-free spot and let it ferment for at least 12 hours, or ideally overnight (up to 24 hours for a deeper sourdough tang).
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6
After fermentation, the batter should be frothy and have increased in volume. Give it a gentle stir to redistribute the solids; if it has thickened too much, add a tablespoon of water.
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7
Heat a non-stick skillet or a traditional flat griddle over medium heat. Lightly wipe the surface with a paper towel dipped in oil; you want a matte finish, not a greasy one.
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8
Using a ladle, pour about 1/2 cup of batter into the center of the pan. Immediately use the back of the ladle to spiral the batter outward in a circular motion, starting from the center, until you reach the edges.
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9
Do not flip the Canjeero. Cover the pan with a lid for 30-45 seconds. This traps steam, which cooks the top and helps form the tiny 'eyes' (holes) on the surface.
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10
Remove the lid. The Canjeero is done when the top is dry and set, and the edges begin to lift slightly. The bottom should be a very pale golden brown.
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11
Slide the Canjeero onto a plate lined with a clean towel. Stack them as you go to keep them soft and pliable.
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12
Repeat the process with the remaining batter, adjusting the heat if the bottoms are browning too quickly before the tops set.
💡 Chef's Tips
Fermentation time is key: in warmer climates, 6-8 hours might suffice, but in cooler kitchens, a full 24 hours yields the best flavor. Avoid over-greasing the pan; too much oil prevents the batter from 'gripping' the surface, which is necessary to create the spiral pattern. If your Canjeero is cracking, the batter may be too thick; whisk in a tiny bit of water to loosen it. Always keep the finished crepes covered with a cloth while cooking the rest to prevent them from drying out and becoming brittle. For an authentic Harari experience, use a portion of 'old' batter from a previous batch as your starter for a more complex sourdough profile.
🍽️ Serving Suggestions
Drizzle with melted Niter Kibbeh (spiced butter) and a sprinkle of sugar or honey for a classic Somali breakfast. Serve alongside 'Suqaar' (sauteed cubed beef or chicken) for a hearty lunch. Pair with a cup of Somali Shaah (spiced tea with cardamom, cloves, and cinnamon). Use it to scoop up 'Foul Medames' (stewed fava beans) topped with fresh onions and green chilies. Serve slightly warm with a side of beef jerky stew (Oodkac/Muqmad) for a traditional nomadic treat.