Injera (Ethiopian pancake bread)
Injera is the staple of most Ethiopian meals and looks like a large crumpet. It needs to be made a day ahead.
7 grams sachet of dry yeast
Approximately 1.5-2 cups of self-raising flour
Combine 1/2 cup warm water in a bowl with the yeast. Leave in a warm place for ten minutes, or until the yeast starts to bubble.
Sift the flour into a large bowl, pour in the yeast mixture and mix together. Add a cup of room temperature water into the mix, followed by another cup of water. The mixture should be well-combined. Cover bowl and allow the mixture to rest. The mixture should be runny. If it is still too thick add about half a cup more water.
Heat a non-stick frying pan over medium heat then pour in a thin layer of the batter. Cover and cook until bubbles form on the surface and the pancake can be lifted with a spatula. Stack up the pancakes and serve warm.