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

 * 1) 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.
 * 2) This may take as long as 3 days.
 * 3) The fermenting mixture should be the consistency of pancake batter (which is exactly what it is).
 * 4) Add 125 cc soda-water and stir in salt.
 * 5) Lightly oil a large frying-pan.
 * 6) Heat over medium heat.
 * 7) Then proceed as you would with a normal pancake or crepe.
 * 8) Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes.
 * 9) Cook briefly in the covered frying-pan, until holes form in the injera and the edges lift from the pan. Remove and let cool.