Injera III

== Description ==
Eritean and Ethiopian flat bread.
== Ingredients ==
* 200 gr. teff, ground fine (or 50 gr. maize and 150 gr. self-raising flour)
* 1 teaspoon salt
* Sunflower or other vegetable oil
== Directions ==
# Mix ground teff with 250 cc lukewarm water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour. 
# This may take as long as 3 days. 
# The fermenting mixture should be the consistency of pancake batter (which is exactly what it is).
# Add 125 cc soda-water and stir in salt. 
# Lightly oil a large frying-pan. 
# Heat over medium heat. 
# Then proceed as you would with a normal pancake or crepe. 
# Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes. 
# Cook briefly in the covered frying-pan, until holes form in the injera and the edges lift from the pan. Remove and let cool.
Category:Corn Recipes
Category:Eritrean Snacks
Category:Eritrean Vegetarian
Category:Ethiopian Snacks
Category:Ethiopian Vegetarian
Category:Flatbread Recipes
Category:Recipes that need photos
Category:Teff Recipes