Eritrean flat bread, also called "ingera".
- 3 cups self-rising flour
- ½ cup whole wheat flour
- ½ cup cornmeal -- or masa harina
- 1 tbsp active dry yeast -- (one package)
- 3½ cups warm water
- In a large bowl, mix the above ingredients.
- Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3–6 hours.
- When ready, stir batter if liquid has settled on bottom.
- Then whip in blender, 2 cups of batter at a time, thinning it with ½ - ¾ cup water. Batter will be quite thin.
- Cook in non-stick frypan without oil over medium or medium-high heat.
- Use ½ cup batter per taita for a 12-inch pan or ⅓ cup batter for a 10-inch pan.
- Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
- Batter should be no thicker than ⅛-inch. Do not turn over. Taita does not easily stick or burn. It is cooked through when bubbles appear all over the top.
- Lay each taita on a clean towel for a minute or two, then stack in covered dish to keep warm.
- Finished taita will be thicker than a crepe, but thinner than a pancake.
- To serve, overlap a few taita on a platter and place stews on top (i think most kinds of spicy bean or veggie stews/curries would be great with this.
- Or lay one injera on each dinner plate, and ladle stew servings on top.
- Give each person three or more taita , rolled up or folded in quarters, to use for scooping up the stews.
- If you make 15 x 12-inch taitas, each would be about 120 calories, 3% CFF.
- For a more authentic taita, add ½ cup teff flour (teff is a kind of millet) and reduce the whole wheat flour to ¼ cup.