These pancakes or bread eaten along with the food instead of potatoes or rice. Thanks they are of sourdough to get the pancakes a lovely flavor.
Injera – Ethiopian sourdough pancake
1000 ml plain flour
500 ml barley flour
25 g yeast
1 000 ml tepid water (Day 1)
200 ml of cold and 150-200 ml of boiling water (day 3)
Day 1: Dissolve the yeast in some warm water and mix with the flour to a stiff dough. Place lid on, preferably in plastic (or cover with plastic wrap) and store at room temperature 2-3 days depending on how tart you want the bread. I usually let it stand for 2 days.
Day 3: First add 200 ml of cold water and mix well. Then add 150-200 ml of boiling water and mix to a paste. Allow to stand with cover at least an hour.
The bread is baked in a non-stick frying pan rather like baking pancakes without butter or fat. The bread should be baked only on one side. It is just right with 1 cup smel per bread. Pour in batter. After a while, the surface is covered with tiny holes, then put a lid on the pan during the last seconds of baking. Then remove the bread and bake the next. Add them to one another when it’s warm, then stick them together. Let them cool before serving.