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Somalia

Canjeero — Somali Fermented Pancakes

A fermented Somali breakfast flatbread with a soft, porous surface.

By Axadle Editorial Desk · August 11, 2026
Canjeero — Somali Fermented Pancakes
Preparation25 minutes
Cooking45 minutes
Servings4–6 people
DifficultyModerate
STEP BY STEP

Method

  1. Combine the dry ingredients, then gradually add the liquid and mix to a smooth batter or soft dough.
  2. Cover and rest until visibly aerated; fermentation time must be confirmed during testing.
  3. Heat the appropriate pan or griddle over medium heat and grease lightly if required.
  4. Cook in portions until set and evenly coloured, adjusting heat to prevent scorching.
  5. Record the final yield and texture after testing, then serve as directed.
ABOUT THIS RECIPE

How to make Canjeero — Somali Fermented Pancakes

A fermented Somali breakfast flatbread with a soft, porous surface.

Canjeero is featured in Axadle’s Food & Culture collection as part of our guide to Somalia cooking. This page brings together the ingredients, preparation details and step-by-step method in one practical recipe for home cooks.

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Follow the ingredient list and numbered method above to prepare Canjeero. Recipes can vary between regions and households, so taste as you cook and adjust seasoning and texture to suit the ingredients available to you.

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