Ethiopian Pancakes

Posted for ZWT6 North Africa/Middle East leg of tour. The ingredients are certainly familiar, but it's all in the cooking! The prep and cooking times do not reflect the overnight wait time!

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  teaspoon dry yeast
• 2 1⁄2 cups warm water
• 4  cups flour
• 1  teaspoon baking powder
•  oil

Directions

1. Dissolve the yeast in the warm water.
2. Place flour in large mixing bowl. Add yeast and mix well.
3. Cover the mixture with a clean kitchen towel and let it sit at room temperature overnight.
4. The next morning, stir in the baking powder and let stand for 10 minutes.
5. Heat about 1/2 teaspoon of the oil in a large skillet, fitted with a cover. Add about 1/2 cup of the batter and fry over low to medium heat for 1-2 minutes. When bubbles appear, cover the skillet for 15 seconds.
6. Turn out the pancake onto a plate, without flipping it over. Prepare remaining batter this way.