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Eritean and Ethiopian flat bread.
- 200 gr. teff, ground fine (or 50 gr. maize and 150 gr. self-raising flour)
- 1 teaspoon salt
- Sunflower or other vegetable oil
- 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.
- This may take as long as 3 days.
- The fermenting mixture should be the consistency of pancake batter (which is exactly what it is).
- Add 125 cc soda-water and stir in salt.
- Lightly oil a large frying-pan.
- Heat over medium heat.
- Then proceed as you would with a normal pancake or crepe.
- Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes.
- Cook briefly in the covered frying-pan, until holes form in the injera and the edges lift from the pan. Remove and let cool.