Anjera (Somali Flatbreads) is a traditional Somali recipe for a classic flatbread made from a fried batter of self-raising flour, water and salt. The full recipe is presented here and I hope you enjoy this classic Somali version of: Somali Flatbreads (Anjera).
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Ingredients:
300g self-raising flour
550ml water
pinch of salt (optional)
Method:
Combine all the ingredients in a food processor and pulse until smooth and thoroughly combined. Pour into a bowl and set aside to rest for a few minutes.
Heat a non-stick pan over medium-high heat. Wet a piece of kitchen paper with oil and use this to wipe the base of the pan. Add a ladle of the batter and spread with the back of a spoon. Fry until the anjera begins to dry and all the bubbles that appear in the surface have popped.
Transfer to a plate with a spatula (do not turn over) and put aside to keep warm as you cook the remaining batter. Serve warm as an accompaniment to soups and stews.
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