Injera III

Description

Eritean and Ethiopian flat bread.

Ingredients

• 200 gr. teff, ground fine (or 50 gr. maize and 150 gr. self-raising flour)
• 1 teaspoon salt
• Sunflower or other vegetable oil

Directions

1. Mix ground teff with 250 cc lukewarm water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour.
2. This may take as long as 3 days.
3. The fermenting mixture should be the consistency of pancake batter (which is exactly what it is).
4. Add 125 cc soda-water and stir in salt.
5. Lightly oil a large frying-pan.
6. Heat over medium heat.
7. Then proceed as you would with a normal pancake or crepe.
8. Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes.
9. Cook briefly in the covered frying-pan, until holes form in the injera and the edges lift from the pan. Remove and let cool.