Injera (Ethiopian Flat Bread)

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READY IN: 72hrs 20mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine flours and yeast in a glass or ceramic bowl.
  • Add warm water and mix until smooth.
  • Let mixture sit for 3 full days at room temperature, stirring once a day.
  • The mixture will bubble and rise.
  • Add the baking soda and salt and let batter sit for 10-15 minutes .
  • Preheat a 9" skillet to the point where water will bounce off it.
  • Pour about 1/3 of the batter onto the skillet quickly and make sure you've evenly coated the pan.
  • Only cook the injera on one side, and it should not brown.
  • It's done when the moisture has evaporated and"eyes" appear on the surface.
  • Serve with Ethiopian stews.
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