How to Make Canjeero (Step by Step) 3 Delicious Recipes | Somali Recipe

In this video I share step by step instructions on how to make canjeero with these 3 EASY recipes. Canjeero or anjeero is a fermented spongy flatbread that is a Somali staple. Its served with stews, buts its often sprinkled with sugar, oil and tea for a sweet and sour taste.
IN THIS VIDEO
• Traditional Canjeero (Anjeero) Recipe
2 cups all purpose white flour
¼ cup sorghum flour
¼ cup white corn flour
2 tablespoons sugar
1 teaspoon yeast
Pinch of salt
2 ¼ cup of warm water
• Quick Morning Canjeero (anjeero) Recipe
2 cups self-rising white flour
¼ cup sorghum flour
¼ cup white corn flour
2 tablespoons sugar
1 teaspoon yeast
Pinch of salt
2 ¼ cup of warm water
• Healthy Canjeero (Anjeero) Recipe
1 cup all-purpose white flour
1 cup oat flour
¼ cup sorghum flour
¼ cup white corn flour
2 tablespoons sugar
1 teaspoon yeast
Pinch of salt
1 large egg
2 cups of warm water
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Pan used to make Canjeero (Anjeero): amzn.to/37HEvgV
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[@PureSOM]

You are awesome. My Allah reward you for putting this video together for us.

[@simranqurux595]

Masha allah so beautiful canjeyro 😋😋😋

[@dilkiawaz9153]

Love from Germany

[@ashasidibe6543]

I love your way of making it. Very simple!

[@adoonalahinaaadan3202]

Maansha Allaah habbo it is delicious. I like most the last one I do on the weekends and almost one time during the week. Thanks habbo

[@IkwaatNorah-cu4dj]

You have answered questions about making this receipt, I loved it so much, my Somalian friend used make for me but when she back to samalia I have always missed anjera

[@ummuamira3885]

MashaAllah, shukran jazakaaAllah for this recipe, I really like it ❤

[@hawamohamed5502]

Asc, Masha Allh, the Somaali anjera is less sour and we eat as breakfast,but Ithiopian enjera is more sour, we eat for lunch with meat sauce both are East African tradional food.

[@smret.6783]

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

[@Cici_mimi]

@@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.

[@Nima.Mahmoud]

U saved my life 😍😍🔥🔥❤️❤️ amazing 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽

[@Duckcharliee]

Sejt søster❤

[@omarnasser5730]

I like it walaashay 😋

[@shakole5979]

Beautiful receipy

[@Sacdiyahusseinjb6]

masha allah

[@GraceAndebe]

Amazing!!!

[@cultist256]

I am Ugandan who likes adventuring with food, my Somali friend recommended this after I asked him about Ethiopian Injera or Ingera. Whatever 😅

[@adoonalahinaaadan3202]

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

[@sunshineseaandvitamind8620]

Looks very good just a correction traditional Anjero/Lahoh is not made with yeast. It is made with portion of batter from the last batch and left overnight. It is sour.

[@ibrahimyohannes5042]

So how was the last batter made then?

[@sunshineseaandvitamind8620]

@@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.

[@ibrahimyohannes5042]

@@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.

[@sunshineseaandvitamind8620]

@@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.

[@ibrahimyohannes5042]

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

[@shindeznur7290]

Mshaa Allah

[@ahmedopone4080]

Amazing!

[@cookcleanwithamina]

Masha Allah delicious looks so yummy inaba cadi maha xbbtii guuleso wllshey qali shukhraan sida aad nola wadaagtaay

[@nasrakarsy303]

رووعه

[@hamdij5560]

Did you add oil to the pan sister ?

[@annaahmed2564]

Awesome

[@iskufilansomali6400]

Kuaway sister Ramadan Mubarak 🌙

[@hubiyoabdi1559]

Mashallah

[@sheikhnureinhaji5876]

Kindly step by step of the type of flour yr using,

[@missmohamed6944]

How do you make the canjeero with the first recipe more thicker and sweeter? My grandmother made it sweet rather than savoury if this makes sense. 😊

[@softyat]

I think that’s malawax

[@najma2613]

Likely malawax then?

[@saynf]

Mashallah tabaraka Allah, well done! Thank you.

[@fatmayusuf7251]

Thank you!

[@lovelyunicorn610]

Birta magaceed sis ma daboolin miyaa thanks

[@HenokGebi-we8vg]

I love you somaill❤😊

[@ahmedmohamed-zc7bm]

What are the ingredients though you kinda skimmed though it

[@ዜድነኝየደራዋ-በ9ደ]

እንጀራ አይይ እትዮጵያ በምን አሽጌ ልድብቅሽ እማማዬ I love you Ethiopia

[@Cici_mimi]

This is Somali food culture buddy.

[@nabibomohamedafrax2818]

Tanks we love ethiopia food to

[@ayanhassan4694]

Why isn’t my quick one red one

[@florianfrank8512]

1:05

[@NafisaGuhaad]

Hhh xaliimo😅😅

[@nazeerahfakier4052]

Aslm. How long do you keep the leftover for as a starter for the next batch? What is the longest? And must it be kept in the fridge?

[@Cici_mimi]

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.

[@fifisevenone6253]

​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

[@hashamsidik8522]

​@@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 ?

[@mustafeduale1311]

I understand how many things u add together it sounds quick , can’t catch up all 😅 can u add subtitles for what you saying?

[@shucaybaxmed7060]

M.a Tik Tok ayaan kaso racay

[@TheUmmMuhammad]

I made the traditional recipe and it didn’t come out very good. Idk what I did wrong. Also I learned you have to cover it to get the bottom brown!

[@jawharah1]

Yes, you definitely have to cover it

[@narenselva4538]

We call it thosai in tamil 😂 😂 😂. It's our traditional food ancient recipe

[@aminaa7909]

LOL omg

[@amirahousseinliban6604]

You are too fast, i can't figure out all the ingredients. Could you write down somewhere

[@Ayubsolo]

I tried it and didn’t work for me so I guess it’s time to get a wife lol

[@lks1522]

أختي الكريمة الحجاب الشرعي هو ستر المرأة وجهها وبدنها....وكذلك الموسيقى حرام

[@abdijama2285]

Why u soeaking english and not somali? Are talk to White ppl?

[@Samiifemboy97]

Olive oil is not just healthy but it tastes really delicious

[@zamzamxuseen3189]

Mashallah