How to Prepare Somalian Anjera
Anjera is a somali and ethiopian delicacy that is among the main staple foods of the area. Having grown up there, I can say that waking up to the sweet aroma of anjera being prepared was one of the high points of my childhood. Anjera is quick to prepare and can serve many.
I have seen anjera used in so many ways. You can eat it with butter and sugar, honey and olive oil, with milk and tea, or with sauce.
Anyways, enough talk. On with the recipe...
- 4 cups Self raising flour, Also known as bur anjera
- 4 2/3 cups Warm water
- 1 teaspoon Table Salt
- Mix all the ingredients with an electric mixer until there are no longer any lumps.
- Let it sit for about 15 minutes.
- Preheat a pan on high heat. (Pan should be really hot. I put it on 8 but yours might be different.)
- Lightly grease the pan to prevent the anjera from sticking.
- Using a ladle, scoop 1/4 cup of butter/margarine into the center of the pan.
- Spread the butter/margarine by using a circular motion.
- The anjera is ready when the underside is lightly browned and the top is bubbly.
- Remove the anjera with a spatula and place on a plate.
- The process is repeated until all the batter has been used.
And voila! ready to be served with sauce, meat etc. I personally like to sprinkle sugar on them and fold them up into a quadrant, like a samosa. Mmmm, tastes good.