Injera Bread (Ethiopian Flat Bread)

By Teresa on 14 June 2007 | Viewed 8169 times

Ingredients

675g Fine Millet Flour
1/4t Baking Soda
2t Honey
1T Dry Yeast
5C Water

Method

Place yeast in 1/4 cup of lukewarm water and stir in the honey. When yeast is frothy and rising (approx 5 mins), combine with the rest of water and stir in the millet flour until it is mixed and lump free. Leave in a warm place to ferment for 24 hours. After fermenting, stir again and add baking soda, eliminating any lumps that have formed overnight. It should be similar to a pancake batter). Oil pan and heat to medium-hot, quickly add 1/3 cup of batter, pouring from outer edge of pan in spiral motion towards the centre. The bread should cook quickly without browning. Cover pan and cook injera for approx 1 min. The bread should rise slightly and be removed with a spatula. The top should be slightly moist and the bottom dry, but not crisp or brown. Continue until all batter is used. Place injera on a platter separately to cool before stacking for serving. Serve with soup or stew - tear off a piece and use as a scoop for filling. Can also be used as a sandwich in a similar way to pita bread.

Makes 12-15 portions.