Canjeero (Somali flatbread) with stew

Ingredients:

• Flatbread:
  • 1 cup all-purpose flour
  • ½ cup cornmeal or sorghum flour
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1 ½ cups lukewarm water
  • ½ tablespoon salt
• Stew (Beef or Vegetable):
  • 1 lb beef or mixed vegetables (e.g., carrots, potatoes)
  • 1 onion, chopped
  • 2 tomatoes, diced
  • 1 tablespoon ground cumin
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Preparation:

• Make canjeero batter: Mix flour, cornmeal, yeast, sugar, and salt. Add water to form a smooth batter. Cover and let ferment for 45-60 minutes until bubbly.
• Cook canjeero: Heat a non-stick skillet over medium heat. Pour ½ cup batter, spreading thinly. Cook 2-3 minutes until bubbles form and the bottom is golden (do not flip).
• Make stew: Heat oil in a pot. Sauté onion until soft. Add beef or vegetables, tomatoes, cumin, salt, and pepper. Add 1 cup water, cover, and simmer 20-25 minutes until tender.
• Serve: Serve warm canjeero with a bowl of stew for dipping.