Fig. 10
From: A survey of laxoox/canjeero, a traditional Somali flatbread: production styles
Traditional tools used in Somali flatbread preparation. a A mortar and pestle used to crush whole grains. b A traditional masaf to winnow grains, traditionally woven from local plants. c A mixdiin and a caali, made from locally procured stones and used to crush grains and cereals or work fine doughs. Photos (a, c) courtesy of the Hargeysa Cultural Centre in Somaliland, photo credit Jean Omboke. Photo (b) courtesy of the Somali Museum of Minnesota, USA