Aseeda

Step 1: Mix 100 g of 3 ½ oz gluten-free white sorghum flour with 1 ¼ cups lukewarm water and ¼ tsp instant yeast. Cover and leave for 12–24 hours until it smells sour and has small bubbles.

Step 2: Bring 3 ¾ cups water and ½ tsp salt to the boil in a heavy pot. Stir in the fermented batter and simmer for 3–4 minutes, stirring, until it looks like thin custard.

Step 3: Turn the heat to low. Add the rest of 7 oz gluten-free white sorghum flour a handful at a time, beating hard with a strong wooden spoon after each addition until it forms a thick, stiff dough that pulls away from the pot. Common mistake: dumping in the flour all at once, which gives dry lumps.

Step 4: Cover and cook on the lowest heat for 8–10 minutes, then beat again for 1 minute until smooth and glossy.

Step 5: Wet or lightly oil a bowl with 1 tsp vegetable oil, pack in the aseeda and smooth the top, then turn it out onto a deep plate as a dome. Pour mullah around it and eat with the right hand or a spoon.