A thick, spongy sorghum pancake fermented overnight and cooked on a hot griddle, with a tangy flavor and dense texture perfect for soaking up stews.
Ingredients
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2 cups sorghum flour
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1 cup wheat flour
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2 cups warm water
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1 tsp yeast
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Pinch of salt
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Oil for cooking
Instructions
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1
Mix flours, yeast, salt, and water into a thick batter.
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2
Cover and ferment overnight or at least 8 hours.
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3
Heat griddle and oil lightly.
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4
Pour batter to form a thick pancake about 20cm wide.
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5
Cook until bubbles form and edges set, flip once. Cook until golden.
Did You Know?
Gurasa is so filling that one large piece with tea is considered a complete breakfast for a working adult.