Somali Canjeero with Spiced Lentils

Dice the onion and tomatoes into 1/4-inch pieces, and mince the garlic. Place the lentils in a fine-mesh sieve and rinse thoroughly under cool water.

Warm 2 1/2 cups water to about 105°F; it should feel warm, not hot. In the mixing bowl, whisk together the flour, yeast, sugar, and 1/2 teaspoon salt. Gradually whisk in the warm water until smooth. Cover with a plate and ferment in a warm place for 35 to 40 minutes. Begin checking at 35 minutes and proceed once the batter has numerous small bubbles and smells pleasantly yeasty.

While the batter ferments, heat 1 tablespoon oil in the saucepan over medium heat. Add the onion and cook until softened, 5 to 6 minutes. Add the garlic, cumin, turmeric, and red pepper flakes; stir until fragrant, about 30 seconds. Add the tomatoes and cook for 4 to 5 minutes, until they become saucy.

Stir in the lentils, remaining 2 1/2 cups water, and remaining 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring occasionally. When the lentils are fully tender and spoonably thick, stir in the lemon juice and remove from the heat. Cover to keep warm.

Once the batter is bubbly, gently whisk it once to recombine. Heat the nonstick skillet over medium-low for 2 minutes, then use some of the remaining tablespoon of oil to coat it with a very thin film.

Pour a scant 1/2 cup batter into the center and immediately tilt the skillet to form an 8-inch round. Cover and cook without flipping for 2 to 3 minutes, until many holes have formed, the top looks dry, and the edges lift easily.

Slide the canjeero onto a plate and cover loosely with the kitchen towel to keep it soft. Lightly oil the skillet as needed and repeat with the remaining batter to make about 8 canjeero.

Place two warm canjeero on each plate and spoon the spiced lentils over the top. Serve immediately while the canjeero are soft and the lentils are warm.