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Injeera (Ethiopian Pancakes)
Yield: About 20 pancakes

1 teaspoon dry yeast
2-1/2 cups warm water
4 cups flour
1 teaspoon baking powder
Oil

Dissolve the yeast in the water, add it to the flour, and mix well.
Let the mixture stand at room temperature overnight. (In winter
it takes 2 days to allow fermentation.)

Stir in the baking powder and let the mixture stand for 10 minutes.

Put about 1/2 teaspoon oil in large skillet, add about 1/2 cup of
the batter, and fry over low heat for 1 or 2 minutes. When bubbles
appear, cover the skillet for 15 seconds. Turn out the pancake to
a dish. Prepare all the pancakes this way, frying on one side
only.

The injeera are served at room temperature with meat and vegetable
dishes.

In Ethiopia the injeera are prepared with teff, a grain of the
millet family, but this recipe calls white flour.

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