Taita

Eritrean flat bread, also called "ingera".
== Ingredients ==
* 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
== Directions ==
# 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.
Category:Eritrean Vegetarian
Category:Eritrean Snacks
Category:Flatbread Recipes
Category:Cornmeal Recipes
Category:Masa Recipes
Category:Millet Recipes
Category:Recipes that need photos
Category:Self-rising flour Recipes
Category:Whole wheat flour Recipes