Injera

This bread is the staple Ethiopian cuisine which is prepared traditionally with the "teff" millet flour, minced very fine.

Millet flour that can be found in health food stores will go equally well.

Use it to dip in the sauce very spicy stews (zighinì).

Dissolve in a quarter Cup of warm water with yeast.

Wait 10 minutes until it starts to froth, and then add the remaining water and flour.

Mix carefully by mixing and cover.

Let stand at room temperature for 24 hours.

Stir the mixture and add the baking soda.

Heat a large non-stick skillet over medium heat.

Pour about 1/3 cup of the mixture to form a spiral in order to cover the bottom of Pan evenly.

Tilt the pan to level quickly.

Cover and cook for a minute.

The bread should not toasted but slightly increase in volume and be simple enough to be removed from the bottom of the pan.

The Injera is cooked only on one side.

The top should be slightly moist and covered with many small holes (eyes).

Allow to cool on a serving dish where you will be stacking the breads, once cooked.