Gluten Free Oat Flour Canjeero
Canjeero is like pancake but thinner, it’s fermented overnight and cooked next morning for breakfast. It is usually made with maize, wheat etc, but I’m making gluten free version here. We eat canjeero in different ways, some of us like to spread ghee or sesame oil with a sprinkle of sugar and finish it with fresh shaah (Somali spice tea) on top. Some of us like to eat it with oodkac (Somali version of beef jerky, which is made of preserved beef). Sometimes we eat it with suqaar, (Somali version of fajitas made of beef, chicken, goat or liver) Basically the sky is the limit with what you can eat with canjeero. However, you eat it, I hope you enjoy it!
1 cup gluten free oat flour
1 cup millet flour
½ cup sorghum flour
1 cup tapioca flour
½ cup potato starch (not flour)
½ tsp yeast
1 tsp baking powder
1 tsp salt
2 tbsp granulated sugar
2-3 cups room temperature water
Method 1 stand mixer
Blend all the dry ingredients together, then add the water slowly to make a smooth batter, about 3 minutes, or beat the batter by hand until smooth. Cover and let it rest for two hours, or until it rises. (overnight is the best)
Heat a nonstick frying pan or cast-iron griddle on medium heat.
Stir the batter before cooking it. Pour a sauce cup/ladleful of the batter and using the bottom of the cup/ladel, spread from the center in a circular motion. (if this is your first time, it will take few tries before you get the hang of it.) or pour the batter into the center of the pan and twirl the pan/griddle to spread evenly.
Cover the pan and cook until the surface is cooked through and the bottom is a golden brown. (Cook only on one side)
Remove from the pan and place on a plate, and cover it to keep it warm
Keep cooking until you have enough canjeero.
Keep any remaining batter in the fridge to cook the next day, or to make more batter out of it by using it as starter.