Yeshimbra Injera: Chickpea Flour Injera
By: Sheela
Published: Friday, July 16, 2010 - 8:51am

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

1 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 2 When it develops a slight pleasant sour smell and bubbles when stirred, it is ready to be made into injeras 3 Heat a non-stick pan or griddle over medium heat, brush or spray with oil if preferred 4 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 5 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