[Sca-cooks] Injera (an Ethiopian flat bread)

[Pat Griffin]

Got this from a friend on another list.  Have no idea of it's time of origin, but it sounds like a lot of period flat breads, except for the refrigeration.:
Injera
D'vorah Bint Al-Attar commented on her status:

"I don't really use a recipe, but the basic idea is:

A couple cups of teff flour
A little salt (1/4 teaspoon? teaspoon and a half?)
A pinch of yeast


Stir together. Add in as much water as all the rest put together, for starters, and stir. It should look a lot like a runny pancake batter.

Let it sit overnight, loosely covered, or 2-3 days covered in the fridge. This way the yeast will grow and develop really slowly, and thus become much more flavorful.

Fry on a griddle or a big skillet, preferably cast-iron, just like you'd do with a pancake, except that you only fry one side rather than both. LET COOL, unfried-side-up, on one plate, then transfer to another plate, with layers of wax paper between each one. The cooling is important, because that helps it develop the spongy texture that is so important with injera. 

To serve: spread them all out in a single layer with just a bit of overlap in a big plate or bowl. Ladle thick soup or stew on top, preferably an Ethiopian or Indian variety, as those taste especially good with injera.

If you don't care about keeping it gluten-free, you can replace up to half of the teff with flour from wheat, spelt, barley, or rye. That helps it get a stronger texture that can be used as a wrap, whereas normal teff-only injera is going to fall apart a bit more."
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