Canjeero is the Somali cousin of the better-known Ethiopian injera. The difference between the two breads is the length of fermentation. While injera takes a couple days, canjeera only ferments one day, which makes it less sour. This bread is eaten for breakfast with tea or for lunch or dinner alongside a curry.
Canjeero came to the United States with the first wave of Somali immigration in the 1920s. More Somali followed in the 1970s, but the most massive immigration occurred in the 1990s during the Somali civil war. Canjeera can be enjoyed in Somali-American communities in Minnesota, Ohio, Washington, and throughout the United States.
Recipe Servings: 4
+ 24 hours resting
Ingredients
Directions
- Mix the corn meal, sorghum flour, yeast, and half the water in a large bowl. Mix to combine and let rest 1 hour.
- Add in the self-rising flour and sugar. Then slowly add the remaining water. Mix until smooth.
- Let the batter rest for 24 hours.
- Heat a nonstick skillet over medium heat. Ladle the batter into the pan so that it spreads out to the edges.
- Cover the pan and cook a few minutes until bread is golden brown. Repeat with remaining batter.
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