Zomppa's Injera


Photo: Zomppa
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Ingredients

1 espresso sized cup to measure the teff flour
3 cups espresso sizes of sorgo (another ethiopian flour)
500 grams of flour
2 sachets of yeast

Preparation

1
Mix in two sachets of yeast
2
Mix in luke-warm water until it reaches a smooth consistency like a mix for crepes
3
Leave it to ferment for 3-4 days in the fridge
4
The mixture is the cooked like a crepe
.

About

Celebrate World Cup with guest Veronia's homemade Eritrean recipes for injera and zighini in Zomppa's FIRST VIDEO http://tinyurl.com/2475xph

Yield:

40.0 servings

Added:

Wednesday, July 7, 2010 - 4:23pm

Creator:

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