Canjeero recipe

Canjeero is a thin, slightly sour pancake of fermented sorghum, corn and wheat batter, spread in a spiral and cooked on one side only, so its top stays spongy and full of holes.

3 hours and 30 minutesmedium7 ingredients

Ingredients

• 0.25 cup sorghum flour
• 0.5 cup white corn meal
• 2 cup self-rising flour
• 1.5 tsp instant dry yeast
• 2 tbsp sugar
• 620 ml lukewarm water
• 1 tbsp vegetable oil

How to make Canjeero

1. Make the starter: mix ¼ cup sorghum flour, ½ cup white corn meal, 1½ tsp instant dry yeast and 620 ml lukewarm water, then leave for 1 hour.
2. Add 2 cups self-rising flour, 2 tbsp sugar and 620 ml lukewarm water in stages, beating by hand or in a blender until the batter is smooth, lump-free and pourable.
3. Cover and leave to ferment for at least 2 hours; for the true sour taste, leave it overnight at room temperature. Do not skip this step.
4. Heat a non-stick pan over medium heat and wipe it with a paper towel dipped in a little oil, repeating every few canjeero.
5. Pour a ladle of batter into the centre and, with the bottom of the ladle, spread it in a spiral from the centre outwards, keeping it smaller than the pan.
6. Cook on one side only, without flipping, covering the pan if you like, until no wet batter remains and the top is dry and full of holes.
7. Stack and serve warm with sugar and sesame oil or ghee, or with liver and onions or suqaar, alongside tea.

Get Copper on the App Store

More dishes from Somalia →