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.
Ingredients
500g all-purpose flour
1 tsp instant yeast
1 tsp sugar
1/2 tsp salt
700ml warm water
1 tbsp vegetable oil
Instructions
1Combine 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.
2Cover 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.
3Heat 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.
4Cook 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.
5Remove 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.