Canjeero

Instructions

1. 1 Combine the flour, cornmeal, instant yeast, sugar, and salt in a large mixing bowl, then gradually pour in the warm water while whisking continuously until a smooth, lump-free batter forms with a consistency similar to thin pancake batter.
2. 2 Cover the bowl tightly with plastic wrap and place it in a warm spot in the kitchen, allowing the batter to ferment for at least four hours or ideally overnight, until the surface is bubbly and the batter has a pleasantly tangy aroma.
3. 3 After fermentation, stir the batter gently as it will have thickened, adding a small splash of warm water if needed to return it to a pourable consistency that flows easily from a ladle but is not as thin as crepe batter.
4. 4 Heat a large non-stick skillet or crepe pan over medium heat without any oil or butter, pour about half a cup of batter into the center, and quickly swirl the pan in a circular motion to spread the batter into a thin, even round.
5. 5 Cook the canjeero on one side only for two to three minutes until the surface is covered with small holes and bubbles, the edges begin to curl slightly, and the top appears dry and set while the bottom develops a light golden color.
6. 6 Slide the cooked canjeero onto a plate without flipping, and repeat with the remaining batter, stacking the finished pieces, then serve either folded with butter and sugar drizzled on top for breakfast, or torn into pieces alongside rich stews and sauces for lunch or dinner.