Serves 4 Have ten minutes? Mix up a batch of Laxoox for breakfast tomorrow. This yeasty, tiny-bit-tangy flatbread is a lot like Injera. The people of Djibouti enjoy Laxoox for breakfast with butter and honey. In the evenings they use it to dip and scoop and enjoy all manner of stews and sauces. Sounds great to me. Ingredients: 2 cups all-purpose flour 1/4 cup wheat flour 1/4 cup millet flour (aacceptable substitutes include rice flour or sorghum flour) 1 1/2 tsp yeast 1 tsp salt 1 tsp sugar 2 1/2 cups water Method: Let’s go to Djibouti. First step? Add flour to a large bowl. Sprinkle on the yeast… A pretty dusting of sugar… .. and a happy scoop of salt.. If you squint a little, it almost looks like the arid mountains and sandy-scapes of Djibouti … yay! Now, here’s where things get crazy. Splash on some water. Give everything a good whisk. Cover and … a) refrigerate overnight b) let sit on the counter for a few hours It is ready when it looks …
