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I made doro wat and injera this week. I'm still trying to perfect both (which is hard, since doro wat is really high fat so I don't make it often).
Anyway, has anyone attempted injera? Mine is passable, at best. It's not thick enough or fluffy enough or sour enough. I even cheated this time by adding a wee bit of my sourdough starter. I haven't gotten the gumption up yet to let it sit out for 3 days - but that's going to be my next attemp.
"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow