Lahooh (Anjero) is a staple Somali flatbread, traditionally loved for its soft, spongy texture. This modern kitchen recipe upgrades the classic version with a mix of whole wheat flour and cornmeal, milk, and an egg for a foolproof result you can whip up in minutes. Easy, delicious, and highly addictive, it is best served rolled with butter and honey alongside a warm cup of tea.
Quick Lahooh
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup fine cornmeal
- 3 tsp baking powder
- ½ tsp salt
- 1 tbsp sugar
- 1 large egg
- 2 cups milk plus more if needed
- Melted butter and honey for serving
Instructions
- Blend the batter: Add all the ingredients to a high-speed blender. Blend until completely smooth and free of lumps.
- Check consistency: The batter should have a smooth, pourable consistency, similar to thin pancake batter. If it feels too thick, blend in an extra splash of milk (about 2 to 4 tablespoons).
- Heat the pan: Heat a seasoned cast iron skillet or a high-quality non-stick pan over medium heat. (If using cast iron and the batter sticks, rub a few drops of oil onto the surface and wipe it clean with a paper towel before pouring).
- Pour and swirl: Pour ¼ cup of the batter directly into the center of the dry, hot pan. Using the back of a ladle or by gently swirling the pan itself, spread the batter in a circular motion, starting from the middle and working clockwise outward.
- Cook undisturbed: Cook on one side only. Do not flip. You will see bubbles form on the surface, creating holes. Cook until the top is completely dry and the bottom is a light golden brown.
- Repeat and stack: Remove the cooked Lahooh from the pan and repeat the process with the remaining batter.
- Serve: Stack them up and serve warm, traditionally rolled up with generous drizzles of melted butter and sweet honey.
I made this, I can’t wait to make it again.
It is so so good, with some butter or sesame oil.
🙂
Thanks
So glad I came across your blog– I’m so interested in exploring more African recipes. Lovely photos too– will be following you!
Many thanks for visiting here at mysomalifood.com, I am glad you enjoyed the recipes.
I’ve made Somalian hanjero, but I’ve haven’t seen this kind and it’s very wonderful, nice job. I appreciate the way you made it.
I just finished making these and I am so impressed. I was looking for an injera recipe, but this works just as well. Thank you!
salam alakum,
I tried your recipe but it doesn’t taste same as my someli friends bread taste. their’s sweeter in taste I found this tasted the same as pancakes. so I decided to just eat with honey and dates for suhoor.
Salaams Sarah,
I think your friends’ bread is another type of a pancake called “malawax”. It is sweeter and thinner than angero.
Thank you sis for this recipe , my children loved it and it was quick. Allah bless you.
thank you for this recipe i used to eat as a kid and always wanted to make it for my children thank you
I am glad you liked the recipe,
Thanks so much for this recipe, it was a big success. My mum who is not a fan of instant lahooh (due to the lack of sourness) absolutely loved this lahooh.
I substituted fine semolina since i didn’t have cornmeal. I’m thinking about making it again today if i have time inshaAllah.
Thanks so much for sharing, I am so happy that you liked the quick lahooh recipe.
I like semolina too.
JazzakaAllah
Hi sis! I am wondering if instead of plain white flour I can use the pancake ready mix flour as substitute? Pls tell me what u think.. i probably would use water also instead of milk??
Thanks!
Hi Faydra, please try this method and see if it works for you. Thanks