Anjero Shaah With Sesame Oil Recipe

In a small bowl combine warm water (about 100–110°F / 38–43°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–8 minutes until foamy. This confirms the yeast is active.

In a large mixing bowl whisk together the all-purpose flour and salt. If using yogurt, stir it into the flour now.

Pour the yeast mixture into the flour. Whisk or stir vigorously until the mixture is a smooth, slightly pourable batter. The batter for anjero should be thicker than a crepe batter but thinner than pancake batter; aim for a consistency that slowly ribbons off a spoon.

If the batter seems too thick, add up to 1/4 cup additional water a tablespoon at a time until you reach a pourable consistency. If it seems too thin, sprinkle in 1–2 tablespoons additional flour.

Cover the bowl with a clean towel or plastic wrap and let the batter rest in a warm place for 1 to 2 hours. For a slightly tangier, more fermented flavor, you can refrigerate overnight (8–12 hours). The batter should show small bubbles on the surface and have a mildly sour aroma when ready.

After fermentation, gently stir the batter. If it has thickened too much, thin with a tablespoon or two of water to reach the pourable consistency again.

Preheat

Place a nonstick skillet or well-seasoned cast-iron pan over medium heat and let it warm for 2–3 minutes. The pan should be hot enough that a drop of water sizzles but not so hot that oil smokes immediately.

Brush or wipe about 1 teaspoon of sesame oil over the cooking surface. You want just enough oil to prevent sticking and to impart sesame aroma.

Ladle about 1/3 to 1/2 cup of batter into the center of the pan and, holding the pan level, tilt and swirl it gently so the batter spreads into a round of roughly 6–8 inches. Anjero typically forms a slightly irregular, lacy surface with small holes; do not try to make it perfectly smooth.

Cook on medium heat until the top is set and covered in small holes and the edges look dry, about 2–3 minutes. You should see the surface turn matte rather than glossy. Do not flip; anjero is traditionally cooked only on one side so the exposed surface texture remains spongy and porous.

Use a spatula to lift and transfer the cooked anjero to a plate. If cooking multiple, stack on a paper towel-lined plate to absorb excess oil. Add another 1 teaspoon of sesame oil to the pan before making the next anjero (about 1 tsp per pancake).

Repeat with remaining batter, adjusting heat as needed so the pancakes cook evenly without burning. You should get about 8–10 pancakes depending on size and thickness.

To serve, optionally brush each hot anjero with a thin smear of butter or ghee and a drizzle of honey or sprinkle of sugar. Finish with a few drops of sesame oil (to taste) for an aromatic sesame note.

Serve warm. Anjero can be enjoyed plain, with sweet toppings (honey, jam), or with savory stews and dips.