Djibouti | Breakfast

Djiboutian Laxoox

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

Country
Djibouti
Region
East Africa
Time
40 min
Serves
8
Level
easy
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Recipe overview

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Laxoox is the daily bread of Djibouti, a spongy fermented crepe that bridges the gap between Ethiopian injera and Yemeni lahoh. Every morning, Djiboutian homes fill with the aroma of laxoox cooking on flat griddles. It is incredibly versatile — drizzled with honey and ghee for a sweet breakfast or used to scoop up spicy stews.

What the dish tastes like

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

When to cook it

Best for everyday meals, with a easy cooking level and about 40 minutes total.

What to serve alongside it

Use the interactive recipe fallback or country hub to explore pairings.

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Servings: 8

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How to cook it

Step-by-step instructions

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1
Mix Batter
Combine both flours, yeast, sugar, and salt. Add warm water and whisk until smooth and lump-free.
2
Ferment
Cover and let batter ferment for 2-3 hours until bubbly and slightly sour-smelling.
A warm spot speeds fermentation — near an oven or in sunlight works well.
3
Cook Laxoox
Heat a non-stick pan over medium heat. Pour a thin layer of batter, swirling to cover. Cook until surface is covered in bubbles and edges pull away. Do not flip.
The surface should be covered in tiny holes — this spongy texture is what makes laxoox special.
Cook one laxoox 02:00
4
Stack
Remove carefully and stack on a plate. Repeat with remaining batter.
5
Serve
Fold or roll laxoox. Drizzle with ghee and honey for sweet breakfast, or serve alongside fah-fah or stew.
Djiboutians often dip laxoox in sweet spiced tea for a quick morning meal.

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