Yes, you definitely have to cover it

The Somali a here is more fresh and easier and don’t take so much time 👍🏽

LOL omg

Thank you 😋

Who's gives a sh*t about ur comment

@@erenjaeger9435 you clearly since you responded to it LOL sit clown

I hope your day gets better, remember that's always somebody that has a worse day then you may be having.

@erenyeager9435 you deleted your comment ??? LMFAOOOOOOOOO

@@SoulaGames7241 I didn't it's still there sh*t face

I think that’s malawax

Likely malawax then?

Wa Aleikuma Sallaam. I know you did not ask me this question but I'm trying to help you out since I'm Somali woman. Lol! Everytime you make new anjera you put in the fridge the last scoop one and stored it. You can keep in the fridge for a month or two, or even weeks. If you choose to not put in the fridge the yeast will overflow and it become really sour. I hope this helps. Sallaam.

​Assalamu aleikum . For the first time making loxox . Do we have to use yeast or just leave the bather till next morning without yeast y​@@Cici_mimi

​@@Cici_mimi plz list down the flours ? I don't know what flours it is I only know the home baking white flours. what's the other two flours ? also can we make it with the chapati flour ?

So how was the last batter made then?

@@ibrahimyohannes5042 it was traditionally made only from sorghum which is a drought tolerant native plant but nowadays it is made from a mix of wheat, sorghum, and maize. Something called dhanaanis is added the night before, it is translated as "the Sourer" and the next morning it is cooked. The dhanaanis is what makes it rise this is repeated every evening to be baked the next morning. You leave a portion of the batter the next morning to use as your yeast for the evening and so it goes, it perpetuates and perpetuates. If you pass by the streets in the evening one can hear the distinct slapping noise from each house. If you happen to spill it by accident or forget to leave it one could always ask the neighbours. I made mine from scratch as I live abroad and it has been successful. I've only made laxoox/anjero with dried yeast once and it was such a disappointment. No depth of flavour and it doesn't even make you full. The traditional one because of the overnight fermentation is very filling you can even reach lunchtime and not feel like eating anything. It is more healthier for sure.

@@sunshineseaandvitamind8620 thanks for that in-depth explanation really appreciate it. I literally just made one following exactly what the video said it turned out great except it was brown. I used to help my grandmother cook it in the morning when I was about 8-9yrs old but never really knew what ingredients went into it other than flour and water lol. I thought the so called sourer was basically leftover batter which had the initial yeast the night before giving you that leftover sour batter to use for the following nights mixture.

@@ibrahimyohannes5042 when you say brown what do you mean? The bottom being brown or..? If so that is how it is. And you're right about the last bit the dhanaanis i.e the sourer is a portion of batter from last batch always, you keep a bit for fresh anjero the next morning. Without it you cannot make it unless you use commercial yeast. Somalis in the west use mostly dried yeast giving excuses like children will not eat if it is sour or that it causes gastric issues etc. I'm sorry but the children in Somalia have it for breakfast every morning and have been doing so for a long time with no issues.

@sunshineseaandvitamind8620 I mean like the whole thing turned out brown by the way I’m a Somali too lol.

fr and your also somali right

This is Somali food culture buddy.

Tanks we love ethiopia food to

Ethiopian injera/biddeena is sour because we ferment it for about 3-4 days.

@@smret.6783 Us we fermented only over the night and we cooked early in the morning before children go to school. Nowadays the modern Somali Anjera they put Qamiir/instant dry yeast and they cook within 20 minutes. The real Somalis would prefer the overnight one.