Table 3 Specific processing characteristics of laxoox/canjeero production related to baking
From: A survey of laxoox/canjeero, a traditional Somali flatbread: production styles
Respondents (%) | |
|---|---|
Baking system | |
Stainless steel griddle pan with lid | 100 |
Other systems | 0 |
Griddle pan preparation for reducing sticking* | |
Greasing with oil or goat ghee at the beginning | 100 |
Greasing between each bread | 53 |
Sprinkling large salt flakes | 42 |
Heat source* | |
Somali firebox (girgire) | 77 |
Gas stove | 21 |
Wood fire on the ground | 7 |
Heat intensity | |
Medium | 95 |
High | 5 |
Low | 0 |
Baking time | |
2–5 min | 100 |
Indicators of completed cooking* | |
Light browning of bread color on underside | 47 |
Sound of steam escaping from the lid edges | 35 |
Steam visible formation | 19 |
Baked odor | 12 |
Presence of “eyes” or holes in the bread surface | 7 |
Time estimate based on experience | 7 |
Days elapsed before consumption, after baking | |
Less than 1 day | 42 |
1 day | 33 |
2 days | 21 |
3 days | 4 |