Canjeero / Anjero 🫓 — Somali-Djiboutian Fermented Crêpe Bread

Canjeero (or Anjero) is the iconic fermented crêpe bread of the Horn of Africa — a spongy, naturally leavened crêpe made from wheat or sorghum flour, light and porous like a sponge, served for breakfast or with main dishes like Maraq or suugo. 🇩🇯🫓🌿

Djibouti