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Fig. 2 | Journal of Ethnic Foods

Fig. 2

From: A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

Fig. 2

Production flowchart of laxoox/canjeero illustrating the operative conditions of each processing step: batter preparation, leavening, shaping, and baking, as well as cajiin production and dhanaanis recovery. Laxoox/canjeero fits the category of pancake-like flatbreads, i.e., those obtained by baking a batter comprised typically, though not exclusively, of legumes or from cereals other than wheat, usually due to a scarcity of wheat in production areas. Cajiin is a pre-gelatinized dough, while dhanaanis is a fermentation starter

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