Back to 4 servings 150 g buckwheat flour, or millet or maize flour 150 g millet flour, or use all buckwheat or all millet 900 ml water, plus extra boiling water as needed 1 tsp fine salt 1 tbsp ghee, optional
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1 Step 1: Pour the water into a heavy pot, stir in the salt, and heat until it boils vigorously. Set extra water to boil in a kettle so you can loosen the dough later if it firms up too much.2 Step 2: Stir 2 heaping tablespoons of the combined flours into the boiling water with a whisk. Simmer for roughly 1 minute; this thin slurry helps keep the rest of the flour from clumping.3 Step 3: Lower the heat to low and add the remaining flour in three portions, beating hard with a flat wooden paddle and pressing the mixture against the pot side to crush lumps.4 Step 4: Reduce the heat and keep stirring, beating, and folding the dough for 8 to 10 minutes. It is ready when it looks shinier and a bit darker, no longer smells of raw flour, and gathers into a single mass that releases from the sides of the pot.5 Step 5: Poke the dough with your thumb. A proper dhido keeps the dent and feels firm and stretchy. If the dent sags back, cook it for another 2 minutes. If the surface splits, work in a splash of boiling water.6 Step 6: Beat in the ghee if using. Wet a spoon and your hands, scoop the dhido into warm bowls and shape into smooth mounds. Serve immediately.getsaucepan.com/r/c64f248f-2fbf-51a2-b4b1-f179af90ae95
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