Injera

Preparation:

Preparation: This bread is the staple of Ethiopian cuisine, which is traditionally prepared with "teff", a very finely ground millet flour. Millet flour that can be found in health food stores will work just as well. Use it to dip it in the sauce of very spicy stews (zighinì). Dissolve the yeast in a quarter cup of warm water. Wait 10 minutes until it starts to bubble and then add the remaining water and flour. Mix thoroughly and cover. Leave to rest at room temperature for 24 hours. Mix the dough well and add the bicarbonate of soda. Heat a large non-stick skillet over medium heat. Pour in about a third of a cup of the batter in a spiral pattern to coat the bottom of the pan evenly. Tilt the pan to quickly level the mixture. Cover and cook for one minute. The bread should not toast but slightly increase in volume and be easy enough to remove from the bottom of the pan. Injera is cooked on one side only. The upper part must be slightly moist and covered with many small holes (eyes). Leave to cool on a serving plate where you will pile up the loaves once cooked.