Lahoh (Arabic: لحوح, romanized: laḥūḥ [laħuːħ], Somali: laxoox (𐒐𐒖𐒄𐒝𐒄) or canjeero (𐒋𐒖𐒒𐒃𐒜𐒇𐒙)), is a spongy, flat pancake-like bread.

[5] The modern-day production of Somali laxoox/canjeero is relatively homogenous, but recent research[6] revealed two significant divergences: in bread formulation and in the procedure for structure development.

[6] In (greater) Somalia, gluten-like structure development in laxoox/canjeero historically relied on cajiin, a pre-gelatinized dough made from sorghum (or other non-glutinous or low-gluten grains) and hot water in a manual process involving 1 to 2 days of intermittent activity.

Gelatinized starch provides the batter with gas-holding capacity[7] which improves the stability of the dough and the flexibility of the resulting bread.

In the late twentieth century, industrial-grade kneading/sheeting machines were introduced in cities including Mogadishu, Hargeisa, Burao, Baidoa, and Warsheikh to produce commercial quantities of cajiin dough.

While canjeero in Somalia is frequently prepared only with refined white flour and corn flour, laxoox in northern Somalia and Ethiopia's Somali State is typically prepared with multiple dry ingredients including sorghum, maize, barley, teff, and pulses such as cowpea and adzuki beans in addition to herbs and spices to taste.

In the fermentation stage, while the use of pre-gelatinized dough in the initial sourdough batch fell out of favor circa the 1980s in Somaliland, it continues to be used in Yemen.

In Yemen, by contrast, the baking pan size differs drastically depending on the number of people to serve and on commercial versus household production.

In the same study, a principal component analysis (PCA) underlined the main features that distinguish the laxoox breads from both of the Yemeni lahoh samples, although a Sanaa'ani style lahoh bread, representative of ordinary flatbread production in Yemen, was similar to the laxoox main group.