|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Ethiopian Injera Bread|
It's a sour dough flat bread.
How to make it:
- 1 cup teff flour, light or dark
- 1 cup water
- pinch of sea salt
- vegetable oil or ghee
- Put flour in bowl.
- Slowly add the water, stirring to avoid lumps.
- Stir in the sea salt.
- Put a cover on the bowl and let sit one to two days, depending on desired level of sourness, it will become bubbly, and smell kind of bad, but that's good.
- Heat your nonstick or lightly oiled cast-iron skillet until a water drop dances on the surface.
- Make sure the surface of the pan is smooth, otherwise your injera will fall apart when you try to remove it.
- Coat the pan with a thin layer of batter.
- Injera should be thicker than a crepe, but not as thick as a traditional pancake.
- It will rise slightly when it heats.
- Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.