Fig. 2From: A survey of laxoox/canjeero, a traditional Somali flatbread: production stylesProduction flowchart of laxoox/canjeero illustrating the operative conditions of each processing step: batter preparation, leavening, shaping, and baking, as well as cajiin production and dhanaanis recovery. Laxoox/canjeero fits the category of pancake-like flatbreads, i.e., those obtained by baking a batter comprised typically, though not exclusively, of legumes or from cereals other than wheat, usually due to a scarcity of wheat in production areas. Cajiin is a pre-gelatinized dough, while dhanaanis is a fermentation starterBack to article page