Injera (Ethiopian Flat Bread)

• 1 3/4 cups unbleached white flour
• 1/2 cup self-rising flour
• 1/4 cup whole wheat flour
• 1 package dry yeast
• 2 1/2 cups water
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

1. Combine flours and yeast in a glass or ceramic bowl.
2. Add warm water and mix until smooth.
3. Let mixture sit for 3 full days at room temperature, stirring once a day.
4. The mixture will bubble and rise.
5. Add the baking soda and salt and let batter sit for 10-15 minutes .
6. Preheat a 9" skillet to the point where water will bounce off it.
7. Pour about 1/3 of the batter onto the skillet quickly and make sure you've evenly coated the pan.
8. Only cook the injera on one side, and it should not brown.
9. It's done when the moisture has evaporated and"eyes" appear on the surface.
10. Serve with Ethiopian stews.

unbleached white flour, flour, whole wheat flour, yeast, water, baking soda, salt

Taken from www.food.com/recipe/injera-ethiopian-flat-bread-11239 (may not work)