Yeshimbra Injera: Chickpea Flour Injera

Photo: Sheela

Ingredients

2 cups chickpea flour

1 cup all-purpose flour

2 teaspoons rapid rise yeast

2 cups warm water (more if needed before cooking)

1 teaspoon baking soda and salt to taste, to be used just before cooking

Preparation

Combine the flours, yeast, and water, stir well, cover loosely with a cheesecloth and allow to ferment in a warm place for 24 to 36 hours; stir once every 12 hours or so

When it develops a slight pleasant sour smell and bubbles when stirred, it is ready to be made into injeras

Heat a non-stick pan or griddle over medium heat, brush or spray with oil if preferred

Stir in the salt and baking soda, add a little water if needed to make a thin batter like for crepes, which can be poured into the pan and spread around by simply picking up and tilting the pan

Holes form on the surface as it cooks; I usually cook only on one side till the raw batter turns color as it cooks through; but, can flip and cook the other side if preferred