Laxoox

Name: Laxoox
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Djiboutian
Ingredients: 500g all-purpose flour; 1 tsp instant yeast; 1 tsp sugar; 1/2 tsp salt; 700ml warm water; 1 tbsp vegetable oil

Laxoox (la-HOCH)

Djiboutian Spongy Pancake

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 178 kcal

A spongy, fermented flatbread with a honeycomb surface, cooked on one side until bubbly and set. This staple Djiboutian bread is served with every meal, used to scoop stews and dip into honey or ghee.

Nutrition & Info

Protein 5.0g

Carbs 35.0g

Fat 2.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

mixing bowl non-stick pan ladle whisk

Presentation Guide

Vessel: flat serving plate

Garnishes: drizzled honey

Accompaniments: ghee, stew

Ingredients

500g all-purpose flour
1 tsp instant yeast
1 tsp sugar
1/2 tsp salt
700ml warm water
1 tbsp vegetable oil

Instructions

1
Combine flour, yeast, sugar, and salt in a large bowl. Gradually add warm water while whisking until you achieve a smooth, thin batter with the consistency of crepe batter.
2
Cover the bowl with a clean cloth and let the batter ferment at room temperature for two to three hours until it becomes bubbly and slightly sour-smelling.
3
Heat a non-stick pan over medium heat and lightly oil the surface. Pour a ladleful of batter into the center and swirl to coat the pan evenly in a thin layer.
4
Cook on one side only for two to three minutes until the surface is covered with tiny holes and the edges pull away from the pan. Do not flip the laxoox.
5
Remove carefully and stack on a plate, covering with a cloth to keep them soft and pliable. Serve warm with stew, honey, or ghee for dipping.

💡

Did You Know?

Laxoox is never flipped during cooking. The characteristic spongy holes on the top surface are essential for absorbing stews and sauces.

Chef's Notes

Equipment Tips

mixing bowl
non-stick pan
ladle
whisk

Garnishing

drizzled honey

Accompaniments

ghee, stew

The Story Behind Laxoox

Laxoox is the daily bread of Djibouti, shared across Somali and Afar communities alike. Its origins lie in the pastoral traditions of the Horn of Africa, where fermented grain batters provided an easy, portable bread that required minimal equipment to prepare. The fermentation process not only creates the distinctive tangy flavor but also makes the nutrients in the grain more bioavailable. In Djiboutian households, making laxoox is a morning ritual, and the quality of a cook is often judged by the evenness and sponginess of their laxoox.

🕐 Traditionally enjoyed all meals 📜 Origins: Ancient Somali-Afar pastoral tradition

Comments (0)

No comments yet. Be the first to share your thoughts!