Canjeero

Ingredients7

• Wheat flour250 g
• Water300 ml
• Salt1 tsp
• Sugar1 tsp
• Active dry yeast5 g
• Baking powder½ tsp
• Oil (for cooking)2 tbsp

Method

1. In a bowl combine wheat flour, sugar, salt, and yeast; mix well.
2. Gradually add water while whisking to form a smooth, pourable batter; cover and let ferment at room temperature for 8–12 hours until bubbles appear.
3. After fermentation stir the batter gently and adjust consistency with a little extra water if needed.
4. Heat a non‑stick skillet or traditional griddle over medium heat and lightly grease with oil.
5. Pour a ladleful of batter onto the hot skillet, spreading gently to form a thin round about 12‑15 cm in diameter; cover and cook for 2–3 minutes until holes form on the surface and edges lift.
6. Remove the canjeero and repeat with remaining batter, greasing the skillet as needed.
7. Serve warm with honey, butter, or alongside Somali stews such as suqaar.