This will be apart of the first mixture. Pour the first ingredient into the bowl.
Put 1/2 cup of sorgham flour into the bowl.
Add 1 tablespoon of sugar to the mixture.
Add 1 tablespoon of instant dry yeast.
Add 1 cup of water.
Mix all the ingredients.
Let mixture soak for 1 hour.
This will be the second mixture that you will make in a different bowl.
Add 4 cups of self rising flour (also known as Bur Canjeero).
Add 1/4 cup of granulated sugar. Then add the first mixture.
Add 4 1/4 cups of water, make sure to pour it in stages to avoid lumps.
To get the mixture to the right texture slap 9 times then 12 more or whatever you prefer.
When mixture becomes consistent add the remaining water. Then let the batter ferment for at least 2 hours.
Now you are ready to cook the Anjero. You can use a ladle to get a perfect amount of Anjero onto the pan. Make sure the pan is preheated.
Cook the Anjero until the batter is dry.
Once it's dry, remove the Anjero with a spatula. Now you have delicious Anjero.
- 1/2c Sorgham Flour
- 1.0c White Corn Meal
- 1.0Tbsp Instant Dry Yeast
- 1/2c Water
- 1.0c Sugar
- 4.0c Self Rising Flour (Bur Canjeero)
- 2.0 Mixing Bowl
- 1.0 Nonstick Pan
- 1.0 Spatula
- 1.0 Ladle