Injeera (Ethiopian Pancakes)

Directions

1. Here is a recipe for Injeera and also 2 recipes for sauces from "Sephardic Cooking", Copeland Marks. In Ethiopia the injeera are prepared with teff, a grain of the millet family, but this recipe calls white flour.
2. 1. Dissolve the yeast in the water, add in it to the flour, and mix well. Let the mix stand at room temperature overnight. (In winter it takes 2 days to allow fermentation.)
3. 2. Stir in the baking pwdr and let the mix stand for 10 min.
4. 3. Put about 1/2 tsp. oil in large skillet, add in about 1/2 c. of the batter, and fry over low heat for 1 or possibly 2 min. When bubbles appear, cover the skillet for 15 seconds. Turn out the pancake to a dish. Prepare all the pancakes this way, frying on one side only. The injeera are served at room temperature with meat and vegetable dishes, see recipes for
5. "Shuroe" and "Atar Allecha" in this cookbook.
6. DOUGH TAKES 3 DAYS TO FERMENT