Djibouti | Breakfast

Djiboutian Laxoox

Name: Djiboutian Laxoox
Prep time: 150 min
Cook time: 25 min
Total time: 175 min
Yield: 8 servings
Cuisine: Djibouti, East Africa
Ingredients: 1½ cups all-purpose flour; ½ cup sorghum flour; 2 cups warm water; 1 tsp instant yeast; 1 tbsp sugar; ½ tsp salt; 2 tbsp ghee, melted; 2 tbsp honey

Djibouti's spongy fermented crepe made with sorghum and wheat flour — served with honey, ghee, or savory stews.

Country

Djibouti

Region

East Africa

Time

175 min

Serves

Level

easy

Start cooking Explore Djibouti recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 8

Scale the dish before you shop, then use the checklist while you cook.

Jump to method My cookbook

Ingredients

For 8 servings

Breakfast

Batter

1½ cups all-purpose flour ½ cup sorghum flour [Sub: whole wheat flour] 2 cups warm water 1 tsp instant yeast 1 tbsp sugar ½ tsp salt

Serving

2 tbsp ghee, melted (optional) [Sub: butter] 2 tbsp honey (optional)

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Djibouti

5 steps 150 min prep 25 min cook (check method) 175 min total easy

Mix the batter

Whisk flours, yeast, sugar, salt, and warm water until smooth.

Ferment

Cover and let the batter stand until bubbly and lightly tangy.

Kitchen noteA warm kitchen gives better bubbles.

Ferment 120:00

Cook one side

Pour a thin layer into a warm non-stick pan. Cook without flipping until the top is full of small holes and the edges lift.

Cook each 02:00

Stack

Lift the laxoox carefully and stack on a plate. Repeat with the remaining batter.

Serve

Serve with honey and ghee for breakfast, or use it to scoop soup or stew.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for everyday meals. Plan on a easy cook. Allow about 175 minutes total.

What to serve alongside it

Honey and ghee, spiced tea, fah-fah, or tomato stews

Follow the collection

Vegetarian Africa is the easiest collection to explore after this dish. Vegetarian Africa

Regional lane

Djibouti national table. A structured Djibouti dish in the AfroKitchen archive.

Chef watch-outs

Stopping the base before the pepper, onion, or spice edge has mellowed.
Thinning the pot before the body of the soup or stew has developed.
Rushing the rest or fermentation period.

How you know it is ready

The sauce should coat the spoon and taste rounded, not watery or raw.
The bread or batter should smell pleasantly fermented, toasted, or nutty rather than floury.
The aroma should smell rounded rather than raw or sharp.

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Djiboutian Laxoox recipe from Djibouti — Djiboutian Laxoox finished dish

Chef board

Build the table around Djiboutian Laxoox

Honey and ghee, spiced tea, fah-fah, or tomato stews

Best route from here

Djibouti national table

Collections to keep cooking

Breakfast and Tea Table

Explore more recipes