Laxoox (in Somali) or La'hooh, Cangeelo is pancake-like bread, eaten in the countries of Somalia and Djibouti, it is also extremely famous in the de facto independent country of Somaliland.

Comparison to the Injera
The bread is closely related to the Ethiopian/Eritrean injera but the Laxoox is much smaller in size compared to the injera. Moreover the ingredients used to make the Laxoox differs from the ingredients used to make the injera. The injera is also eaten in parts of Somalia where it is relativily known as the Cangeelo.

Making the Laxoox
The bread is made from plain flour, self raising flour, warm water, yeast and a small amount of salt. This mixture is then beaten by hand until the mixture is soft and creamy. Then, this is left overnight to ferment. The Laxoox is eaten usually in the morning or/and the evening.

The Laxoox is cooked on by using the traditional metallic circular stove called a Dā'wo, however Somalis living in the West do not have this apparatus therefore they use a normal pan instead.

It is then flavoured by either pouring melted butter on it or dusting it with sugar. The Laxoox is also eaten with ful medames, mincemeat, beans, hummus, soup, camel's milk, Somali/Arabic tea or generally by itself.