Cambaabur

Name: Cambaabur
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Yield: 4
Cuisine: Somalie
Ingredients: 200 g plain wheat flour; 60 g fine durum wheat semolina; 500 ml drinking water lukewarm around 30 °C; 3 g instant dry baker’s yeast; 4 g baking powder; 30 g onion; 1 small garlic clove; ½ tsp cumin seeds; ½ tsp fennel seeds; ¼ tsp food-grade nigella seeds; ¼ tsp ground turmeric; 10 g sugar for batter and 12 g for serving; 2 g salt; 5 ml neutral oil for pan; 200 g pasteurised plain yogurt and 12 g ghee for serving

🥞 Eight yellow porous Somali spiced pancakes, four portions with measured yogurt, sugar and ghee.

Ingredients

200 g plain wheat flour
60 g fine durum wheat semolina
500 ml drinking water lukewarm around 30 °C
3 g instant dry baker’s yeast
4 g baking powder
30 g onion
1 small garlic clove
½ tsp cumin seeds
½ tsp fennel seeds
¼ tsp food-grade nigella seeds
¼ tsp ground turmeric
10 g sugar for batter and 12 g for serving
2 g salt
5 ml neutral oil for pan
200 g pasteurised plain yogurt and 12 g ghee for serving

Preparation

Coarsely grind seeds. Blend water, semolina, onion and garlic, then flour, spices, batter sugar, salt and yeast until smooth and fluid.

Cover in roomy bowl and rise about two hours at moderate room temperature until bubbly and expanded. Never leave warm overnight.

Stir in 4 g baking powder just before cooking. Batter should flow; add a tablespoon water only if needed.

Heat 20 cm nonstick pan over medium heat and wipe with little of measured oil. Pour one eighth batter and gently spread into 18 cm disc.

Cook one side only three to four minutes on medium low until top dry and set with open holes, no raw batter. Cover briefly if needed. Repeat for eight pancakes, adjusting heat.

Serve two each with 50 g yogurt, 3 g warm melted ghee and 3 g sugar. Garnishes included in nutrition. Do not stack damp hot pancakes.