Ingera (Eritrean Flat Bread)

Ingredients

• •3 cups self-rising flour
• •1/2 cup whole wheat flour
• •1/2 cup cornmeal, or masa harina
• •1 tablespoon, or 1 package active dry yeast
• •3 1/2 cups warm water

Directions

1. 1Mix all ingredients. Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3 to 6 hours. When ready, stir batter if liquid has settled on bottom. Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 to 3/4 cup water. Batter will be quite thin.
2. 2Cook in non-stick frying pan without oil over medium or medium-high heat. Use 1/2 cup batter per ingera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
3. 3Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible. Batter should be no thicker than 1/8-inch. Do not turn over.
4. 4Ingera does not easily stick or burn. It is cooked through when bubbles appear all over the top.
5. 5Lay each ingera on a clean towel for a minute or two, then stack in covered dish to keep warm. Finished ingera will be thicker than a crepe, but thinner than a pancake.
6. 6To serve, overlap a few ingera on a platter and place stew on top. Or lay one ingera on each dinner plate, and ladle stew servings on top. Give each person three or more ingera, rolled up or folded in quarters, to use for scooping up the stews.