Flexible Flatbread - Injeera ( Sour Dough Ethiopian )

Ingredients

• 1-3/4 cups (425 ml) unbleached flour
• 1/4 cup (60 ml) whole wheat flour
• 1/2 cup (125 ml) self rising flour
• 2-1/4 tsp (10 ml) dry yeast (1 pkg)
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) baking soda
• 2-1/2 cups (600 ml) warm water

Instructions

1. Combine flours and yeast.
2. Add the water and mix into a thin smooth batter.
3. Let stand at room temperature for 3 days, stirring once a day.
4. It will rise and bubble.
5. Add baking soda and salt.
6. Stir and let sit for 10 or 15 minutes.
7. Heat a small skillet (8 inch or a little larger)
8. When good and hot, pour 1/3 cup (80 ml) batter in skillet.
9. Swirl to cover bottom and cook on 1 side only.
10. When bubbles appear on top and bottom is not brown, remove.
11. If it is undercooked try using less batter, and cooking longer.
12. Do not overcook as they are to be flexible enough to fold or roll.