Injera

INJERA

2 C TEFF FLOUR

1/2 C WHEAT FLOUR

3 C H2O

1/2 C SOURDOUGH STARTER OR 1/4 TSP YEAST

LATER:

1/2 C BATTER

1 C BOILING H2O

MIX INGREDIENTS AND PLACE IN LOOSELY COVERED BOWL AND LEAVE FOR SEVERAL DAYS.

TAKE A HALF CUP OF BATTER AND COOK IT IN BOILING WATER UNTIL IT THICKENS (NOT LONG); STIR BACK INTO BATTER. ADD MORE WATER IF TOO THICK.

COAT DRY (OR LIGHTLY SPRAYED) MEDIUM HEAT NON-STICK PAN ON WITH BATTER: THICKER THAN CRÊPE, THINNER THAN PANCAKE.

COOK UNTIL BUBBLES FORM AND BREAK AND SURFACE LOOSES ITS SHEEN.

COVER AND STEAM FOR A COUPLE OF MINUTES.

PLACE ON WIRE RACK TO COOL. DO NOT STACK BREADS UNTIL THEY ARE COOL.

NOTES:

BOB'S HAS A NICE TEFF FLOUR.

YOU CAN WORK WITH THE BATTER AFTER A DAY OR TWO, BUT WAITING MEANS DEEPER FLAVOUR. YOU CAN ALSO THIS WITHOUT YEAST OR STARTER: YOU JUST NEED TO WAIT 4 OR 5 DAYS IN THE FIRST STEP FOR THE WILD YEASTS TO DO THEIR WORK.