Canjeero or Lahooh (Flat Bread)

Djibouti Canjeero also called lahooh, is fermented flat bread with a unique spongy texture. It is traditionally made with teff flour, a hard to find iron rich grain that is quite nutritious. It can be substituted with millet or sorghum flour. The result is a crepe like bread that is browned on one side and has holes like a sponge on the other. Djibouti Canjeero is unique and a wonderful way to sop up any liquids from soups and stews. It is used much like fufu is in other African countries.