Anjeero (sorghum crepe)

Instructions

1. In a large bowl, whisk the sorghum flour with the lukewarm water until you have a smooth batter without lumps, a little runnier than pancake batter.
2. Add the starter and salt, mix, then cover with a tea towel.
3. Let it ferment for 12 to 24 hours at room temperature: the batter should rise and show small bubbles on the surface.
4. Just before cooking, add the baking soda and stir briefly; the batter will foam.
5. Heat a nonstick pan or crêpe pan over medium-high heat and lightly oil it.
6. Pour a ladle of batter in a spiral from the edge toward the center, without spreading it, to form a thick disc.
7. Cover and cook for 2 to 3 minutes, until the top is full of holes and the bottom is golden. Do not flip the crepe.
8. Transfer to a plate and repeat until the batter is used up.