Zomppa's Injera
By: Zomppa
Published: Wednesday, July 7, 2010 - 4:23pm

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