Rice And Sorghum Injera

• 4 lbs rice flour
• 2 lbs sorghum flour
• 2 cups self-rising flour
• 2 teaspoons dry yeast
• 2 gallons water (or more)

1. Starter - mix the yeast with one glass of warm water and wait until rises or use sourdough starter.
2. In a large container mix Rice and Sorghum flour with water; or beat it lightly in a blender;
3. Add the starter and mix it well. Add water generously and cover it tight. Keep it outside to ferment (the dough needs only 14-16 hours to ferment).
4. The second day pour the fermented water in container and set aside.
5. Blend the self-raising with four cups of the fermented water and mix it with the dough. This time it should be thinner than pancake dough; keep it outside to rise for 30 minutes.
6. Warm a flat pancake pan, or skillet, or a specialized electric stove and pour the dough in circle shape, each Injera bakes within 20 second even less.
7. P.S. Rice and sorghum dough ferment faster than Teff . Therefore, if not baked within a day, keep the dough in the fridge.

rice flour, flour, flour, yeast, water

Taken from www.food.com/recipe/rice-and-sorghum-injera-325192 (may not work)