Make Somali anjero

 

Makes 10-12 anjero

You will need:

• 400g plain flour
• 2 tsp dry yeast
• 1 tsp sugar
• 1 tsp salt
• 480ml warm water (you may need a little more or less depending on the consistency)
• 120ml warm milk
• 1/4 tsp baking powder
• Oil or butter for cooking

1. Mix the warm water with the sugar in a bowl and sprinkle the yeast over it. Let it sit for about 5-10 minutes until it becomes frothy.

2. In a large mixing bowl, combine the flour, salt, and baking powder.

3. Add the yeast mixture and the warm milk to the dry ingredients. Whisk together until you have a smooth, lump-free batter. The consistency should be like pancake batter; you can add a little more water if needed.

4. Cover the bowl with a clean cloth and let the batter rest in a warm place for 1-2 hours. This allows the batter to ferment slightly, giving the anjero its characteristic flavour.

5. Heat a non-stick frying pan over a medium heat. Lightly grease it with oil or butter.

6. Pour a ladleful of batter onto the frying pan, spreading it in a circular motion to form a thin, round crepe-like layer.

7. Cook for 2-3 minutes until bubbles form on the surface and the bottom is lightly golden brown. Anjero is typically cooked on one side only.

8. Remove from the frying pan and set aside. Repeat with the remaining batter.

9. Anjero can be served warm or at room temperature. They are often served with a variety of toppings such as honey, butter, or alongside savoury dishes.