On Sat, 6 Dec 2003 16:21:00 GMT, dolo wrote:
Do you mean injeera?
http://www.recipesource.com/ethnic/a...0/rec0011.html
I understand the club soda is crucial.

If you manage to find real teff flour, that grain has symbiotic yeast,
so the batter will get nice and bubbly in a day or three. If using
wheat or other glutinous flours, be careful not to overbeat, or the
injera will get too chewy (just like pancake batter).


HTH,
N.