Step 1: Prepare the starter mixture
Combine the sorghum, millet or teff flour, white corn meal, yeast, and lukewarm water. Mix well then let the yeast activate and the mixture soak for one hour.
Step 2: Prepare the canjeero batter
Combine the starter mixture with the self-rising flour, sugar and water. If you mix by hand, add the water in stages to avoid lumps. You can also use a blender, food processor, or handheld electric mixer. After mixing the batter very well, let it ferment for at least two hours overnight is best. Fermentation is essential for an authentic canjeero taste.
Cooking the canjeero
You don’t need a special pan to cook canjeero. Any non-stick pan would do. In between batches wipe the pan with a paper towel dipped in a little oil.
Heat a non-stick pan over medium heat. Using a ladle, scoop the canjeero batter into the pan. The quantity scooped will depend on the size of the pan and the size of the canjeero you want to make. Using a swirling motion, spread the batter over the pan, as if drawing a spiral with the ladle.
Cook the canjeero until brown on the bottom and the spongy top side is cooked through. You do not flip it, it is only cooked on one side.