This is a version of anjera that is usually eaten by itself or with sauce, tea or egg. It is sweet and much thinner than a regular anjera.
Cook time approximately 15-20 minutes
makes about 15 anjera depending on the size of the pan
2 Cups All Purpose Flour
3/4 Cup of Sugar
1 1/2 Cups of Milk
1 1/2 Cups of Water
1 Cup of Oil (more may be needed)
Add all ingredients to a blender except the oil. Starting with the liquids first helps to prevent the flour from clumping to the bottom of the blender. Blend on high until the mixture is smooth and there are no lumps. It helps to stop the blender and scrape the sides to get all the flour off and restart the blender.
Heat a non-stick pan on medium high (about a 7 on the stove) add a small amount of oil to the pan and wipe around with a paper towel. Quickly pour about 6 tablespoons of the mixture to the pan and move around to make a circle. Some people use a ladle or the bottom of a cup to move the mixture around the pan.
Once the anjera turns brown flip it and put a spoon of oil on it and move it around to covet the anjera. Once the other side starts to brown flip it again and add another spoon of oil and move it around. The anjera is now done. Continue until all anjeras are made.
For a healthier choice substitute the sugar with splenda and omit the spoons of oil on top of the anjera. It doesn't affect the taste at all, they just won't be shiny.