Lahoh (also spelled laxooh or canjeero in Somali) is a spongy, slightly sour flatbread made from a thin fermented batter of flour and water. Cooked only on one side in a circular pan, the top is left uncooked so hundreds of tiny holes form, giving the pancake its signature lacy, sponge-like texture. In Djibouti it is eaten for breakfast drizzled with honey and ghee, or alongside spiced stews.
Serves 4
Whisk flour, yeast, baking powder, and salt together. Gradually add warm water, whisking until completely smooth and pourable. The batter should be thinner than crêpe batter. Rest 1 hour at room temperature.
Heat a non-stick pan over medium heat. Do not oil it — lahoh are cooked without fat.
Pour a ladleful of batter into the centre of the pan and swirl to a thin circle. Cook 2–3 minutes until bubbles cover the surface and set, and the edges lift easily. Do NOT flip.
Slide onto a plate. Repeat with remaining batter. Serve warm with honey and ghee, or alongside maraq soup.
The batter should be very thin — thinner than you expect.
Covering the pan for the last 30 seconds speeds setting of the top holes.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add 2 tbsp teff flour for an earthier, slightly Ethiopian flavour.
Substitute half the flour with sorghum flour for a traditional twist.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Stack with baking paper between each lahoh and refrigerate up to 2 days. Reheat briefly in a dry pan.
Lahoh is ancient, likely originating in Yemen and spreading to the Horn of Africa across the Red Sea. Today it is a daily staple across Djibouti, Somalia, and Ethiopia (as injera's thin cousin), embedded in every morning routine.
The wet, spongy top is intentional — it absorbs honey or sauce like a sponge.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (120g / 4.2 oz) · 4 servings total
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