Pan-cooking

Appam is a soft and fluffy fermented rice pancake with a slightly crisp edge, commonly enjoyed in South India and Sri Lanka. It is culturally significant as a traditional breakfast item often paired with coconut milk, vegetable stew, or sweetened coconut fillings.

Anjero is a spongy, fermented flatbread popular in Somali cuisine, often eaten for breakfast or as a staple accompaniment to meals. Its slightly tangy flavor and soft texture make it a versatile dish that reflects the communal and resourceful nature of Somali food culture.