In a large mixing bowl, combine the white flour, semolina flour, salt, sugar, and active dry yeast.
Gradually add the warm water, whisking continuously to form a smooth batter. The batter should be thinner than pancake batter but thicker than crepe batter.
Cover the bowl with a clean cloth and let it sit in a warm place for at least 2-3 hours or until the batter becomes bubbly and slightly fermented. For best results, let it ferment overnight.

Heat a non-stick skillet or a griddle over medium heat.
Lightly grease the skillet with a small amount of vegetable oil or ghee.
Pour a ladleful of the batter onto the skillet, using the back of the ladle to spread it into a thin circle, similar to making a crepe.
Cook the canjeero for about 2-3 minutes, or until bubbles form on the surface and the edges start to lift. Do not flip the canjeero; it is cooked only on one side.
Carefully remove the canjeero from the skillet and place it on a plate. Cover with a clean cloth to keep it warm.
Repeat the process with the remaining batter, greasing the skillet as needed.

Canjeero is traditionally served for breakfast with a drizzle of ghee or butter and a sprinkle of sugar.
It can also be served with honey, yogurt, or paired with savory dishes like stews and curries.
Enjoy your meal!