INGREDIENTS

INSTRUCTIONS

Combine the flours and yeast in a ceramic or glass bowl.  Add the warm
water and mix into a fairly thin, smooth batter.  Let the mixture sit
for three full days at room temperature.  Stir the mixture once a  day.
It will bubble and rise.  When you are ready to make the injera, add
the baking soda and salt  and let the batter sit for 10 to 15 minutes.
Heat a small, nonstick 9 inch skillet.  When a drop of water bounces
on the pan's surface, take about 1/3 cup of the batter and pour it in
the skillet quickly, all at once.  Swirl the pan so that the entire
bottom is evenly coated, then return to the heat.  The injera is cooked
on only one side and the bottom should not  brown. When the moisture
has evaporated and lots of "eyes" appear on  the surface, remove the
injera.  Let each injera cool and then stack  them as you go along.  If
the first injera is undercooked, try using less of the mixture,
perhaps 1/4 cup, and maybe cook it just a bit longer.  Be sure not to
overcook it. Injera should be soft and pliable so that it can be
rolled or folded like a crepe.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip

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