Recipe: Laxoox

Serves 4

Have ten minutes? Mix up a batch of Laxoox for breakfast tomorrow. This yeasty, tiny-bit-tangy flatbread is a lot like Injera. The people of Djibouti enjoy Laxoox for breakfast with butter and honey. In the evenings they use it to dip and scoop and enjoy all manner of stews and sauces. Sounds great to me.

Ingredients:

2 cups all-purpose flour
1/4 cup wheat flour
1/4 cup millet flour (aacceptable substitutes include rice flour or sorghum flour)
1 1/2 tsp yeast
1 tsp salt
1 tsp sugar
2 1/2 cups water

Method:

Let’s go to Djibouti.

First step? Add flour to a large bowl.

Sprinkle on the yeast…

A pretty dusting of sugar…

.. and a happy scoop of salt..

If you squint a little, it almost looks like the arid mountains and sandy-scapes of Djibouti … yay!

Now, here’s where things get crazy.

Splash on some water.

Give everything a good whisk. Cover and …

a) refrigerate overnight

b) let sit on the counter for a few hours

It is ready when it looks like bubbly – frothy even.

NOTE: if the mixture has separated just stir it back together.

Heat up a good pan over medium for 5 minutes. I suggest using either stainless steel or cast iron. You could use non-stick, but don’t preheat it empty. I hear that kills canaries. Seriously.

Next, evenly coat the pan with a little oil.

Add a ladle-full of batter and, using the back of the ladle, spread it around until it is about 1/4″ thick.

Cook gently until bubbles form and the surface dries out.

Here are a few bubbles starting to form…

And here’s the laxoox several minutes later. Yum. You don’t flip it – you eat it just like this.

Keep playing with the heat – by the time I was done cooking I had turned the flames down several notches. The key is to get the underside golden, not burnt… and have the laxoox cooked all the way through.

Serve immediately with butter and honey …

or

spicy lamb stew

or

bananas and honey

Welcome to Djibouti… full of deliciousness and lots of choices.

What would you choose – how would you eat your laxoox?

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Comments

  1. Question — is lanoox the same thickness/softness as injera or is it stiffer/thicker? Can it be rolled like injera? Is it made with teff in Djibouti? I am pretty familiar with Ethiopian coking and wondered.

    I am really enjoying your adventure in cooking. thanks.

    • Sasha Martin says:

      It can be rolled a little – and you can certainly make it thinner… It is very soft – like a pancake – if you cook it right (ie. don’t get the bottom crispy ;) ) I’ve personally never had injera, but have been told this is very similar… I will most likely be trying injera when we get to Ethiopia and can tell you more then.

      • Jessica Bennett says:

        Injera is fun to make. You should definitely be making it when you get to Ethiopia. Spicy lentils with injera is one of my favourite things to eat.

        • Sasha Martin says:

          If you have some time, I’d love to hear the recipe, so I can see how it compares. You can share it here, in the comments, or send me an email. :)

          • Jessica Bennett says:

            Injera recipe

            It’s from the book Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid. They’re from Canada and travel through Asia and Africa, going to restaurants and private homes to gather recipes.

            2 c. finely ground Teff (I use Bob’s Red Mill)

            3 c. lukewarm water

            1 tsp dry yeast (not instant)

            1 c. water

            Place flour in bowl. Add 2½ c. warm water, mix and break up lumps. Batter should be smooth and almost runny.

            Dissolve yeast in ½ c. remaining warm water (about 110 degrees). Let it bubble and then stir into batter. Cover and set aside for 1 or 2 days.

            Then drain off any water that has separated from batter.

            Bring 1c water to boil, stir in ½ c. batter and blend. Lower heat to medium and heat, stirring until thick and smooth. Remove from heat and let cool until just a bit warm. Stir in rest of batter and let rise 30 minutes.

            Preheat skillet or fry pan (420 degrees). When pan is hot stir batter, scoop ½ c. Start at outer edge and slowly pour in thin stream, moving in spiral toward center. Tilt pan so batter covers pan. Cover with lid (or foil) and cook for 2 minutes, approx. if done, edges will begin to curl away from pan. If not done, wipe moisture from lid, replace and cook 1-2 more minutes. Use spatula to lift bread from surface, finish by peeling with fingers and lay on towel. Proceed with rest of batter.

            • Sasha Martin says:

              Thanks Jessica! I’m looking forward to trying this out. Sounds wonderful… but definitely more complex than Laxoox. I’ll have to read through that a few times ;)

  2. I love the simplicity of this recipe! Breads in general can be finicky. Not this one – at least by reading about it. I don’t think I’ve ever heard of anything bread-like that one could whip up in – literally – ten minutes. And I can only imagine the dipping-scooping-topping possibilities.

    I pledge to make it as soon as I get some wheat flour and honey. They’ve been on my shopping list for weeks but somehow I couldn’t justify either; now I have an excuse to buy them both, pronto :)

    • Sasha Martin says:

      Good luck Jana! Don’t forget, it does have to sit a few hours or overnight. The ten minutes is just the assembling part. Have fun and keep in touch :)

  3. D’oh!

    The part about refrigerating overnight! I never noticed it the first time I read the recipe. The second time around, however, when actually planning to have laxoox for dinner, I literally went, “Oh-oh.”

    But luck would have it that we ended up eating out due to an impromptu celebration, and so… laxoox will get its chill overnight, and I am now very much looking forward to breakfast tomorrow :)

  4. Jessica Bennett says:

    I think the similarity to laxoox is the porous nature- designed to soak up what you’re eating it with. But yes, injera is more complex than laxoox. I love it since, like you, I’d rather eat with my hands than a knife and fork.

  5. This looks delicious! I will definitely have to make it.

  6. Hmm, does this sit overnight and on the counter, or do I choose one? I am about to run to work and taking a chance you are up and about to answer this like “Now”. If I don’t hear from you, I will refrigerate and worry about it later. Thanks!

  7. This was an amazing meal, btw! So glad we got to Djibouti. Thanks, Sasha.

    • Sasha Martin says:

      Sorry I missed your question! It was a crazy day yesterday, getting ready go out of town. Glad they worked out refrigerated :) And glad you enjoyed your meal… yay!

  8. I’m planning on making the batter for laxoox tonight, to make tomorrow evening for some friends and I’m hoping you can help me figure out timing. I know it has to come out of the fridge for a bit before making it, but I’m wondering if I should do that in the morning before I leave for work, or I come home, about 8 hours later? If I wait to take it out until I get home, there would only be about … 30-40 minutes before I’d be ready to make them. Is that enough time out of the fridge? is 8 hours too much?

    • Sasha Martin says:

      Hi Allison – just saw your comment. Keep it in the fridge until you need it. 8 hours should be fine! 30-40 out of the fridge should be enough to get them to room temp. I hope it goes well – take pictures and good luck!

      • Thanks Sasha! It worked out perfectly and they were really tasty. Surprisingly, I did not take any pictures, but if I make them again (and I don’t know why I wouldn’t..it was pretty easy!), I will for sure.

  9. hpw do you get the eyes/holes to form at the end?

    • Sasha Martin says:

      They should form naturally in the cooking process… did you add the leavener?

      • Yes, I tried it again and many did form. But they were still not as abundant as some pics suggest.

        • Sasha Martin says:

          Hmm – I wonder if you had a different kind of yeast – more slow acting. I believe I used instant dry…

        • Sasha Martin says:

          Oh, the temperature of your home could be a factor as well. A warm space will speed up the process and a cold one will slow it down..

Trackbacks

  1. [...] a drizzle of honey, or a soaking of tea, or even some egg and cheese… (see the Djiboutian recipe called laxoox).  Other breads include chapati [recipe]  and muufo (a bread baked in a clay [...]

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