6. Place a 20cm frying pan over medium heat and heat it for a few seconds.
7. Grease the pan with cooking oil. Pour the batter and tap the pan to distribute it over the entire surface.
8. Next, place a lid of aluminum foil over the pan and let it ferment again for 20-30 minutes.
9. Replace the lid and turn on low heat.
10. Let cook for 10-13 minutes. If the top of the bread is hardened, tip the bread onto a plate and return it to the pan.
11. Cook the back over low heat for 5 or 6 minutes. And ready!
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