Baking
Anjera
Kenyan-Somali fermented flatbread — spongy, tangy and torn to scoop suqaar.
12h 6 servings Medium
Ingredients
- • 2 cups sorghum or wheat flour
- • 1/2 tsp yeast
- • 3 cups water
- • Salt
Method
Step 1 of 250%
Whisk batter; ferment overnight.
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