This recipe was taken from the Sundays at Moosewood Restaurant cookbook. Injera is a spongy textured fermented bread that is common to Eritrea and Ethiopia.

Ingredients:

1 3/4 cups unbleached white flour
1/2 cup self-rising flour
1 package dry yeast (about 1 Tblsp)
2 1/2 cups warm water
1/2 tsp baking soda
1/2 tsp salt

Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture at least once per day. It will bubble and rise. Make sure the mixture is covered loosely, so as to keep dust off of the batter. However, do not cover tightly, as the evolved gas will blow the top off the container.

When the batter has aged sufficiently add the baking soda and salt and let stand for 10 to 15 minutes.

Heat a small non-stick skillet to the point where a drop of water will dance around on the surface of the pan. Remove the skillet from the heat and pour 1/3 cup of the batter into the skillet, turning to evenly coat the bottom. Return the skillet to the heat. As the bread cooks, a distinct color change will appear, indicating the excess moisture is evaporating, along with numerous bubbles. When the moisture has evaporated and the bread just begins to pull away at the thin edges, it is finished. Remove from heat and stack on a plate to cool. Note, Injera is cooked on only 1 side and should be soft and pliable, like a crepe, so that you can use it to pick up food. Serve with various stews or curries.