Canjeero

Preparation

1. 1

   In a large bowl, mix the wheat flour, rice flour, baker's yeast, sugar and salt.

2. 2

   Gradually pour in the warm water while whisking, until you get a smooth, runny batter, a bit thicker than a crêpe batter.

3. 3

   Cover the bowl with a damp cloth and let it ferment at room temperature for 6 to 8 hours, or overnight, until the batter is bubbly and smells slightly tangy.

4. 4

   Stir the fermented batter again to loosen it: it should coat the back of a spoon.

5. 5

   Heat a non-stick pan or griddle over medium heat, lightly oil it with a paper towel.

6. 6

   Pour a ladleful of batter, spreading it in a circle from the edge to the center like a crêpe, cover immediately with a lid and cook for 2-3 minutes without flipping: canjeero cooks on one side only and develops characteristic little holes on the surface.

7. 7

   Gently lift it off once the top is no longer glossy and the edges pull away, transfer to a plate and repeat with the rest of the batter.

8. 8

   Serve warm, folded or rolled, with honey, ghee or a meat stew.