Ingredients:
380g un-bleached while flour
100g self-raising flour
50g whole-wheat bread flour
1 packet active, dry, yeast
600ml warm water
1/2 tsp baking soda
1/2 tsp salt
Method:
Combine all the flour and the yeast in a large bowl. Add the warm water and combine until you have a smooth, fairly thin, batter. Let the mixture stand for a full three days at room temperature stirring once a day (it should noticeably bubble and rise).
When ready to make the Injera add the baking soda and salt and let the batter sit for 15 minutes. Heat a small non-stick (about 22cm diameter) frying pan to the point where a drop of water bounces on the pan's surface. Then take about 160ml of the batter and pour it quickly into the pan. Swirl the pan so that the entire bottom is evenly coated. Return immediately to the heat.
When all the moisture has evaporated and lots of 'eyes' have appeared on the surface remove the injera. (This bread is cooked on only one side and it should not be browned). Allow the injera to cool then stack them as you go along.
If the first bread is undercooked, add a little less mixture to the pan and cook for a little longer. Make sure, however, that you do not over-cook as you should be able to roll injera up.
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