On Sat, 6 Dec 2003 09:59:58 GMT, wrote:

Thanks! I wonder if I can find this Bako stuff. I live near a "little
Ethiopia area and went there for an amazing vegetarian buffet. I'm a
big fan of Ethiopian food now. What I really want is to figure out how
to make the sour-dough flat bread that has a wierd rubbery, but awesome
texture. I couldn't imagine how to start it, or where to look..

That bread is called 'injera.' When Ethiopians make it for
themselves, they use teff flour and it's pretty sour and (to
non-Ethiopians) kind of peculiar tasting. The kind served in
restaurants has usually been Americanized. Here are some teffless
recipes:
http://www.recipesource.com/cgi-bin/...ageFi eld.y=0

--Rebecca