Anjero (Sourdough Pancakes)

These sourdough pancakes are made daily in most Somali kitchens.  They are light, spongy, chewy and taste a bit like crumpets. We eat them for breakfast, drizzled with butter and a sprinkle of sugar. Anjero also makes a regular appearance at our lunch and dinner tables, usually served with a meat based stew (maraq).

Anjero (written as canjeero in Somali) is also known as lahooh (laxoox). It is similar to the massive sized Ethiopian injera bread. The Somali version is smaller – dinner plate sized and thinner. Somalis make their anjero in various ways. Some people add eggs to the batter. Others use flours such as sorghum.

Some Somalis don’t ferment their batter, but I like my anjero fermented. Fermentation gives anjero a tangy sourdough taste that is very moreish! The fermentation process takes two days. Keep a cupful of fermented batter in the fridge to start a fresh batch if you want to make more anjero.

Breads similar to anjero are common in Yemen (where it is called lahoh) and Israel where it was introduced by Yemeni Jews. Moroccans also make a similar bread called baghrir and eat it drizzled with honey and butter.

Be creative – stuff the anjero with cheese and olives, or rolled with eggs and salad…

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Anjero (Sourdough Pancakes)

Recipe by:


1 cup white corn flour
½ cup sorghum flour (optional)
4 cups self raising flour
½ teaspoon salt
4- 4½ cups lukewarm water (you will need to reduce the water a little bit if you aren’t using the sorghum flour)


1. Blend all the ingredients together, adding the water slowly to make sure that you get a smooth batter.
2. Pour the batter in a bowl, cover and let it rest for two days in a warm place. This will allow the batter to ferment nicely.
3. Heat a non stick frying pan on medium heat.
4. Once the pan is hot, pour a ladleful of the fermented batter and spread from the centre in a circular motion. You should aim for a circle that is about the size of a dinner plate.
5. Cover the pan and cook until the surface is holey and the bottom a light golden brown.
6. Remove from the pan and place on a plate.
7. Keep cooking until you have enough anjero.
8. Keep any remaining batter in the fridge to cook the next day.


Prep time:
Cook time:
Total time:
Serves: 4 - 6 people

25 Responses to “Anjero (Sourdough Pancakes)”

  1. Hashi Kaar

    Nice site.


  2. Fanoula

    Hi Abdi! Batter is ready, set aside in warm place! Will leave for a day (as I added your batter to it) then planning on making anjero for breakfast!!! Will post photos on the weekend! Love your site!

  3. Fanoula

    Ps. It was a little sci-fi watching the batter grow in front of our eyes when I added your part!

  4. Fanoula

    Done! And they were delicious! We ate them for breakfast with a little butter and sugar. They taste very mildly of beer! Wonderful!

  5. Nima

    Hi Walaal I was wondering how to make this lahool more healthier less self rising flower more of healthier flour any suggestions .

    • Abderazzaq Noor

      Hi Nimco, great idea! I am trying some new ideas as I am keen to aim for a gluten free option. One that has worked well is substituting wheat flour with half and half mix of lentil flour (available from Indian grocery stores – ask for besan flour) and oatmeal, which I blended to get a finer flour. I also want to try mixing oatmeal with maize and sorghum flour – all gluten free and healthy flours. Do let me know if you try any of these, walaal and send me a picture –

      • Gardenersu

        There is research that show a total reduction of gluten in sourdoughs wheat batters. So to be low gluten just sourdough wheat. Indians do a dosa/idlii that is Dahl lentil bean and rice soaked, ground, a little fenegreek added and fermented on counter. It too makes nice pancakes or steamed dumpling eaten with any other dish as the bread. These methods aid our health in so many ways. Thanks for sharing your knowledge.

  6. Canab

    I feel good every time i read such stuff. I feel connected to my roots. Aad ayaad u mahadsantahay.

  7. julia

    Hi,my mother and I work with refugees and we are in the process of adopting one boy. He is wonderful,his name is maslah and he is 17 years old. I would love to cook for him like his mother used to..but being a boy he doesn’t know the recepies 😉 ..could you name some very typical dishes and tell me some authentic brother and I would be very happy ! (He is from bulomarer..might be good to know for regional specialties ;-)), best wishes from Germany, Julia

    • Somali Kitchen

      Hi Julia, how nice to hear about your plans to adopt Maslah and your interest in Somali food. Many of the recipes here are authentic Somali recipes. Try the bariis iskukariis (savoury rice) – you can add 1/2 kilogram of meat to this instead of vegetables. The anjero, suqaar, hilib ari fuud are very Somali recipes that he’d probably remember. The tea recipes are also very Somali. Feel free to ask any more questions. We are happy to help.

    • Somali Kitchen

      Julia, one other recipe that Maslah may enjoy is kashato (kashato) which is very common in southern Somalia. It’s a coconut sweet – there are two recipes on the website. Here is one of them (you don’t have to use saffron and pistachio:

      • julia

        Thank you very Much dir YouTube answer!! Maslahs 18th birthday is coming up Nextel week and my I am planning a suprise for him with friends from somalia; the boys and I will try to make a big somalian meal as a birthday dinner for him …Will probably be funny three young somalian boys who never really cooked in there live and me trying to prepare food they have eaten all their live..well, we will see and I will tell you how it was 😉 tanks a lot :-*

  8. Kasim

    Waan ka heley canjeeradaan. Waxaana ku faraxsanahay juhdiga ay geliyeen Somali Kitchen.
    Magaca canjeerada ayaan ka qabaa hal fikrad (Sourdough Pancakes) uma eka canjeero soomaali ,waxaa fiicnaan lahayd in laga dhigo (Indian dosa) ayda ayaa canjeeradeena u eg. waa un fikradayda waana ku qaldanaan karaa.

  9. Milla

    Your site is amazing! My husband’s (he is somali) birthday is coming soon and I am planning to cook some of your recepies! Can you tell how early is too early to make the batter? I mean, is it going to get ruined in a week or so? Thanks!

    • Somali Kitchen

      Thanks, Milla! Really appreciate your kind feedback and delighted that you find the site useful. You can make the anjero batter three or four days out. It needs to have a good amount of fermentation to give you that sourdough taste that is so delicious. Remember you can keep some of the batter in the fridge indefinitely and keep topping up to cook for the next day.

  10. Samira

    Can I make the anjeroo with self raising only?


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