INGREDIENTS

INSTRUCTIONS

In a large bowl mix 2 1/2 cups water with 2 cups TEFF flour. In a
blender mix self-rising or other flour, 1/2 teaspoon baking powder  and
2 1/2 cups water, then pour mixture into a second bowl. Cover  both
bowls and leave them for 2-3 days until fermentation and water  has
risen to the top of each mixture. Carefully pour off the water  that
now covers the mixtures. Combine the two mixtures in one bowl,  cover
and let the mixture stand for 2 hours until it rises. Pour the  batter
evenly to form a thin layer over the surface of a large heated
skillet. The skillet temperature should be 425F. Cook mixture until a
spongy, crepe-like bread is formed. Remove from heat and allow to
cool. Place food on injera and arrange folded injera around edges of
serving dish.Injera around edge of dish are used to pick up morsels  of
food. Posted to Digest bread-bakers.v096.n064  From: LIR119@delphi.com
Date: Thu, 05 Dec 1996 19:41:05 -0500 (EST)

A Message from our Provider:

“Most people want to serve God, but only in an advisory position.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 48.8mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: 0g