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Canjeero
Djiboutian flatbread
1/2 C millet flour
1 C all-purpose flour
1 tsp. active dry yeast
Lukewarm water
Salt to taste
Vegetable oil (for frying)
In a bowl, mix together flours and yeast. Add enough lukewarm water to produce a pourable batter. Cover bowl with a damp cloth; set aside in a warm place overnight to allow fermentation. Next day, stir batter and add salt to taste. Heat a small amount of vegetable oil in a large skillet. Pour a small amount of batter into skillet; swirl batter around to coat the bottom (similar to cooking pancakes). Cook until set, about one or two minutes. Serve.
*Canjeero image (C) Hadiyo (2006). Used under the Creative Commons Attribution 3.0 Unported license.
Similar recipes:
Khubz (Bahraini pita bread)
Kimaje (Saudi Arabian flatbread)
Managish (Jordanian herbed flatbread)
Muufo Baraawe (Somali Flatbread)
Taita (Eritrean Flatbread)
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