Africa: Eritrea: Eritrean Injera (Sourdough Flatbread)
INGREDIENTS:
½ lb teff flour
1 teaspoon active yeast
1 pinch baking soda
2 cups water (warm)
½ teaspoon salt
INSTRUCTIONS:
Mix all ingredients except salt in a blender for 1 minute.
Add salt and blend again for 15 seconds.
Put the mixture into a large bowl.
Cover with plastic wrap and let stand for 48 hours in refrigerator.
Heat a non stick pan or griddle at maximum temperature. Lightly oil.
Pour a thin layer of batter with a small ladle for each injera and cook on one side for 90 seconds to 2 minutes.
Remove the injera from the skillet and enjoy warm.
