A fried flat bread made from yeast, millet flour, water and bicarb soda. It's very easy to make and well worth the time. Ethiopian flat bread is nice served with stews.
Something else. I followed this recipe to a T . I wanted to make a couple breads that night so I took some of the batter out and added an egg, about 1/2 tsp bicarb and 1/2 cup of spelt flour (maybe a bit more). I cooked this batter as I would a crepe and the taste and texture was great for the stew I had with the bread. I left the rest of the batter to sit for 24 hours. When I tried to cook the rest of it the following night, it just did not work and the taste was awful. Again I added 2 eggs and about 2 cups of spelt flour and this thickened the batter and allowed me to cook them (it takes a while for them to cook so wait until the bottom is fully brown and flip them to brown other side). Even after all this, I still did not really like the taste, but my boyfriend did. My advice: If you try this recipe and get the same results that I did, try adding some flour and eggs to the batter so that you don’t have to waste it. I also recommend halving the recipe, since, after adding the flour and eggs, it made at least 10 large breads. - 14 Jul 2008
Loved this recipe. This bread is not intended to be eaten alone. Injera is used to pick up your food. The spongy bread takes on the flavour of the food you are eating. Try it with Atar Allecha or Ginger veggies! I will hold onto this recipe! - 14 Jul 2008
Corrected first step. - 14 Jul 2008