1
Mix the batter
Whisk flours, yeast, sugar, salt, and warm water until smooth.
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
175 min
Serves
8
Level
easy
Recipe overview
What to know before you cook
Laxoox is breakfast bread with bubbles. The batter ferments until lively, then cooks on one side so the top stays spongy enough to catch honey, ghee, or stew.
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 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 verified 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
Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.
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
How to cook it
Step-by-step method
Keep the rhythm calm, watch the texture, and adjust seasoning at the end.
5 steps
175 min total
easy
2
Ferment
Cover and let the batter stand until bubbly and lightly tangy.
A warm kitchen gives better bubbles.
Ferment
120:00
3
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
4
Stack
Lift the laxoox carefully and stack on a plate. Repeat with the remaining batter.
5
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.