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

 * 1) In a large bowl, mix the above ingredients.
 * 2) 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.
 * 3) When ready, stir batter if liquid has settled on bottom.
 * 4) Then whip in blender, 2 cups of batter at a time, thinning it with ½ - ¾ cup water. Batter will be quite thin.
 * 5) Cook in non-stick frypan without oil over medium or medium-high heat.
 * 6) Use ½ cup batter per taita for a 12-inch pan or ⅓ cup batter for a 10-inch pan.
 * 7) Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
 * 8) 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.
 * 9) Lay each taita on a clean towel for a minute or two, then stack in covered dish to keep warm.
 * 10) Finished taita will be thicker than a crepe, but thinner than a pancake.
 * 11) 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.
 * 12) Or lay one injera on each dinner plate, and ladle stew servings on top.
 * 13) Give each person three or more taita, rolled up or folded in quarters, to use for scooping up the stews.
 * 14) If you make 15 x 12-inch taitas, each would be about 120 calories, 3% CFF.
 * 15) 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.