1 3/4 c Flour 2 1/2 c Water, warm
1/2 c Self-rising flour 1/2 ts Baking soda
1/4 c Whole wheat Flour 1/2 ts Salt
1 pk Dry yeast
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 10-15 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
heat. The injera is cooked only on 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 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.
Yields
12 breads