Lahoh

Lahoh or canjeero (𐒋𐒖𐒒𐒃𐒜𐒇𐒙)), is a spongy, flat pancake-like bread. It is a type of flat bread eaten regularly in Somalia, Djibouti, Kenya, Ethiopia and Yemen. Yemenite Jewish immigrants popularized the dish in Israel. It is called Canjeero/Canjeelo in southern Somalia and also called Laxoox/Lahoh in Somaliland, Djibouti and Yemen respectively. Lahoh is traditionally and typically prepared from a thick batter of sorghum flour (preferred flour for making Laxoox), White cornmeal/cornflour, warm water, yeast, and a pinch of salt. The mixture is beaten by hand until soft and creamy. The batter is then left to ferment overnight to cook and then eat for breakfast. There is a sweet-tasting variety of the dish, one made with eggs, as well as another variety that is spiced and typically eaten in Somali households at breakfast during Eid called Cambaabuur (Ambaabuur). It is traditionally baked on a metallic circular stove called a taawa. Lacking that, it can also be baked in an ordinary pan. Somali laxoox/canjeero is a pancake-like flatbread, i.e., made from a batter comprised typically of legumes or cereals other than wheat, usually due to a scarcity of wheat production. The modern-day production of Somali laxoox/canjeero is relatively homogenous, but recent research revealed two significant divergences: in bread formulation and in the procedure for structure development. These divergences correspond broadly to regional differences in production methods. An original framework of four production styles (“heritage,” “new heritage,” “innovative,” and “global”) illustrates these divergences in detail.

Source: Wikipedia