Thursday, August 20, 2009
Anjera
This is a quick and simple recipe that can be eaten with many things. Honestly, I think they are fun to make but I am not very good and spreading them around the pan but I wanted to make a video so you could see the general idea.
Cook Time about 10-15 minutes
Makes about 10 large Anjera
2 Cups of Self Rising Flour
2 1/4 Cups of Water
Add ingredients to a blender and blend on high until smooth with no lumps. Heat a pan on medium high and spray with a non-stick spray or oil and wipe clean.
Add a ladle full of mixture to the pan and quickly spread it around.
Cook until the Anjera dries up and all the bubbles popped. Do not flip.
Continue cooking until all the Anjera are made. Serve warm.
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Assalamu alaikum sis
ReplyDeleteDo you use a specific brand of flour? I have tried many, but the only ones that seem to work is Brody Self raising cake and pastry flour. Also the Bur Anjelo from the halal shops.
Assalamu Alaikum,
ReplyDeleteI usually use Gold Medal or Pilsbury brand. Does it taste different when you use other brands or it just doesn't come out right?
they all taste the same, they just don't bubble
ReplyDeleteMy canjeero doesn't ever rise either. I'll look for the right flour because I've pretty much given up on it at this point.
ReplyDeleteI'm so glad to see another Somali cooking blog!
Asalamu alakum, I`m not sure if you have tried it but I use yeast along with the self rising flour & let it sit for about an hr before i cook it, also when i cook it, I cover the pan. =)
ReplyDeleteThank you so much for posting this recipe. Everyone assumes that a somali girl is born knowing how to make anjera. I myself have been trying for a month and now thanks to you i think i finally got it. I was just wondering if you could explain using the fermented batter and how to fix my skillet so the batter bubbles it is supposed to be an age old method. Thank a million
ReplyDeleteIf you want to make the sourdough anjera just the way the old folk used to make them, you first have to make a starter (dananis). You make this by adding equal amount of flour and water, let's say about half a cup flour, half a cup of water. Mix well till smooth, cover it loosely and let it rest for about 24 hours. It should have fermented and mixer should look bubbly and frothy. Now in a bigger container mix 2 cups flour 2 and a half cups water and mix well till it becomes a smooth but pourable batter, proceed to add the starter (dananis) to the batter and mix it in well. Seal container and let it rest on the counter for about eight hours or more. The more you let it rest after that the more sour you anjera will be. When the time has elapsed the batter should have little bubbles throughout the batter. Take your ladle and run it through the batter. Put the skillet on the fire at high or medium high, when skillet is hot scoop up some batter pour and do a swirling motion from center moving out. I find that you don't have to cover the mixer when on the fire, but if you do it gives the top part a glossy finish. I hope this is helpful to all out there.
ReplyDeletePeace and Love.
Fatuma
Wow, that is going to be so helpful! Thanks so much for helping us.
ReplyDeleteOh to make life easier when you have used up most of the fermented batter make sure you leave behind about half a cup. This will be the starter (dananis)you need for the next time you are making anjera. The next time you want to make anjera about eight hours before you want to prepare them make a batter with the measurments stated above. When making the batter it is exptreemly important to mix well if doing by hand beat the batter for some time to get fluffy and nice anjera. When batter ready add the starter that was left over from your previous batch from this point on you just keep repeating the process when and as you wish. Oh very important keep starter in fridge if you are going to wait several days to make anjera again.
ReplyDeletePeace and Love
Fatuma
WOAH !!
ReplyDeleteI'm 16 now and i've been trying for almost THREE years
Its kind of embarasing because all my cousins my age now how to make anjera
My mum always teases me because i can NEVER get the shape right and they always end up in big blobs that taste awful !
Do you know any tips on getting the shape spectacular apart from practise makes pefect ?
Hopefully some of the readers can help you out. I am not that great at anjera myself. But I have learned you have to move very quickly. When I pour the batter into the pan, I pour it quickly and steady, this will help to get a nice circle shape to start with. Then you quickly move the spoon/cup around, staying within the circle shape. I know this isnt much help, but alot of readers really know how to make good anjera so I am sure they will give us some nice tips. Good Luck, Insha Allah you will master anjeras!
ReplyDeleteAssalaam Alaykum, Thank you so very very much for this easy to do recipe. My kids love it! I didn't have self rising flour so I used 1C. flour, 1tsp baking powder and I added 1 tsp sugar for the kids:)taste great!
ReplyDeleteJust came across your site by accident -love your site, the videos are very helpful. Thanks