Fig. 8
From: A survey of laxoox/canjeero, a traditional Somali flatbread: production styles
Laxoox/canjeero appearance and consumption. a Cooked laxoox/canjeero retains a soft, puffed side that never contacts the griddle surface but rather rises via steam under a well-fitting lid; and a browned side that cooks on the oiled griddle and is crispy when just cooked but quickly softens. The flatbread is pockmarked with holes, or “eyes,” and appears translucent when held up to a light source. Photo credit: Erin Wolgamuth. b A plate of flatbread served for breakfast in Mogadishu (innovative zone), sprinkled with sugar and accompanied by oil and tea. All respondents reported eating this flatbread for breakfast with either sweet (tea, sugar) or savory (meat or vegetable) dishes. Some also consume laxoox/canjeero at other meals and with other dishes. Photo credit: Abdikarim Omar