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.