Making injera, the Ethiopian sourdough flat bread staple, may seem daunting at first but it is a simple recipe.
The process is not unlike making a crepe... you need to limber up your wrists and practice, practice, practice
until you get that perfect paper thin skin to wrap, soak up, and of course devour delicious African cuisine. [I'm kidding about "paper thin" :) ] It's really not that scary! If it is, you can also visit the wonderful folks at
Cafe Colucci Market in Oakland early in the morning to see how they make their injera. You'll be tempted to come home with a bag or two of fresh flat breads.
Good Eats episode:
Crepe Expectations (Season 5)
Also check out Exploratorium's Science of Cooking:
Ethiopian Injera
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