SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/somali-anjero-with-spiced-ghee-and-honey
Printed September 1, 2026
Printed September 1, 2026
Global Breakfasts
Somali Anjero with Spiced Ghee and Honey
These delicate, spongy fermented flatbreads are a breakfast staple in the Horn of Africa, served with a drizzle of cardamom-scented ghee and wildflower honey.
Ingredients
- 2 cups white teff flour
- 1/2 cup all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 3 cups warm water
- 1/2 teaspoon salt
- 1/4 cup ghee
- 1/2 teaspoon ground cardamom
- 1/4 cup honey
Preparation
Anjero, also known as canjeero or laxoox, represents the beautiful intersection of East African and Arabian culinary traditions. These pancake-like flatbreads develop their signature spongy texture through fermentation, creating thousands of tiny holes that perfectly catch melted ghee and honey.
Preparation
- In a large bowl, combine the teff flour, all-purpose flour, yeast, and sugar. Gradually whisk in the warm water until smooth. Cover with a clean kitchen towel and let ferment at room temperature for 12-24 hours, until bubbly and slightly sour-smelling.
- Stir in the salt just before cooking. The batter should be thin and pourable, like crepe batter.
- Heat a non-stick skillet or crepe pan over medium heat. Pour about 1/2 cup of batter into the center and quickly swirl to spread into a thin circle about 8 inches in diameter.
- Cook only on one side until the surface is covered with holes and appears dry, about 2-3 minutes. Do not flip. Remove and stack on a plate.
- Melt the ghee with cardamom in a small saucepan over low heat.
- Serve anjero warm with the spiced ghee drizzled over top and honey on the side.
