Reprinted from The Blood Type Diet Website (www.dadamo.com) Ethiopian Injera Bread Description: It's a sour dough flat bread. Ingredients: 1 cup teff flour, light or dark 1 cup water pinch of sea salt vegetable oil or ghee How to make it: 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.