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Cambaabur
Cambaabur is a traditional Somali recipe for a classic spongy pancake-like bread made from a yeasted flour and millet batter with garlic, turmeric, fennel seeds and nigella seeds. The full recipe is presented here and I hope you enjoy this classic Somali version of: Cambaabur.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Additional Time:
(+6 hours fermenting)
Makes:
10
Rating: 
Tags : Vegetarian RecipesSpice RecipesBread RecipesCake RecipesSomalia Recipes
Cambaabur is an aromatic fermented flatbread common across Somali populations in Somalia and Djibouti. This spongy pancake-like bread is often eaten as a breakfast food during Eid and is typically served alongside yoghurt.
Ingredients:
175g plain (all purpose) flour
60g whole wheat flour
60g millet flour
750ml water
1 ½ tsp yeast
1 ½ tsp sugar
1 tsp salt
1 small onion. chopped
1 garlic clove, finely chopped
1/2 tsp to 1 tsp of ground turmeric
1 tsp fennel seeds
1 tsp habba sauda (nigella seeds)
icing sugar, to garnish
Method:
Combine the onion, garlic, cumin, turmeric and a little water in a food processor then blend to a smooth paste.
Add all the other ingredients to the blender and process again until thoroughly combined. It should be the thickness of a pancake batter.
Cover the mixture and set aside in a warm place for about 4-6 hours or until the batter doubles in volume.
Place a non-stick pan over medium heat. Once hot, add a little oil then take 60ml (1/4 cup) of the batter and pour into the pan. Fry until bubbles appear on the upper surface then flip over and cook on the other side until golden.
Transfer to keep warm as you cook the remaining batter.
Serve with Yogurt.
