As you may have noticed this post is nestled well into the countries beginning with E and if you haven’t then I’ve just ratted myself out… yes I have been putting off making this dish for a while. When I first started researching Djibouti I came across this yeasted flat bread that is cooked like a pancake but only on one side and I decided that this would be the dish. However, for the past month or so I’ve been putting it off as you can see. I don’t know if it was the grey appearance of the final product, the fact that I had to prepare it overnight or having to think of something to pair it with… anyway, I’m here to tell you that I shouldn’t have delayed it as long as I did.
This bread was very simple to make and the unique combination of flours have it a very lovely taste that paired beautifully with butter. It took about 2 minutes to make the mix the night before and then I had it with soup the next day at lunch time. Don’t let the colour put you off because it really is delicious and something I would make again for sure. I got my recipe from here and you can find it below.
Makes around 8
Ingredients
2 cups all-purpose flour
1/4 cup wheat flour
1/4 cup millet flour (acceptable substitutes include rice flour or sorghum flour)
1 1/2 tsp yeast
1 tsp salt
1 tsp sugar
2 1/2 cups water
Method:
Mix all the dry ingredients together
Add the water and stir until a batter is formed. Cover with cling film and leave it in the fridge overnight.
The next morning heat a frying pan up over medium heat and add a little butter.
Stir the mixture (it should look a little bubbly and don’t worry if it’s split – just stir it).
Cook as you could a pancake – but only on one side. It’s cooked when the top is covered in bubbles and dry.
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