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.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time | Passive Time |
| 20 minutes | 3 hours |
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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.
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Ingredients
- 2 cups all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup millet flour
- 1 1/2 tsp instant-
- 1 tsp salt
- 1 tsp sugar
- 2 1/2 cups water
Servings: people
Units:
Instructions
- Add everything to a large bowl.
- 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.
- 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. Do not flip.
- 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.