“Posted for ZWT6 North Africa/Middle East leg of tour. The ingredients are certainly familiar, but it's all in the cooking! The prep and cooking times do not reflect the overnight wait time!”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve the yeast in the warm water.
  2. Place flour in large mixing bowl. Add yeast and mix well.
  3. Cover the mixture with a clean kitchen towel and let it sit at room temperature overnight.
  4. The next morning, stir in the baking powder and let stand for 10 minutes.
  5. Heat about 1/2 teaspoon of the oil in a large skillet, fitted with a cover. Add about 1/2 cup of the batter and fry over low to medium heat for 1-2 minutes. When bubbles appear, cover the skillet for 15 seconds.
  6. Turn out the pancake onto a plate, without flipping it over. Prepare remaining batter this way.

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