Steps
1. Mix flour, starter, and enough water to form a paste in an earthenware container and leave overnight.
2. Thin dough to the consistency of a batter.
3. Spread about 100 ml of batter on a hot griddle, using a rectangular spatula (15x5 cm) to form a very thin layer. Cook for about 30 seconds.
4. Remove by hand and stack on a tray or woven container (cover with a plastic sheet or tray to store for use the same or the following day).
5. Serve with vegetable, legume, or meat stew, soup or sauce.

Source
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome