Crispy Somali sorghum flatbread canjeero

First prepare the canjeero batter. In a bowl, mix the sorghum flour with the corn flour. In a separate container, dissolve the dried yeast and sugar in 100 ml of warm water (about 35 °C) and let it activate for 5 minutes, until the mixture is foamy.

Pour the activated yeast into the flour mixture and add the remaining 400 ml of warm water. Whisk thoroughly until you get a smooth, thin batter with no lumps. Salt to taste. Cover with a cloth and let it ferment in a warm place for at least 1 hour, ideally overnight.

Heat a heavy non-stick pan without oil over medium heat. Pour in half a ladle of batter and swirl it into a thin pancake. Cover with a lid and cook for 2 minutes, until the surface is dry and full of holes like a waffle. It is cooked on one side only.

Turn the finished flatbread onto a plate and let it cool slightly. Drizzle with honey and top with a slice of butter. Canjeero tastes delicious both warm and cold, for breakfast or as a side to meat dishes.