Injera

■ Starter mix: Mix 1 cup of white corn meal, half cup of sorghum flour (juwar flour), 1 tablespoon sugar and 1 tablespoon dry yeast with 1 cup of lukewarm water in a bowl. Leave it uncovered to soak for an hour.

In a large bowl add 4 cups of self-rising flour, one-fourth cup sugar and the starter mixture. Mix by hand, adding water in stages to avoid lumps. Beat the batter until smooth. Cover the bowl with cling film and leave on the countertop to ferment for two hours.

Heat a non-stick pan on medium. Stir the batter, and with a ladle pour the batter in the centre of the pan and use the bottom of the ladle to spread it around in a spiral or swirl pattern quickly. The injera is done when the batter dries up. Stack them to keep them soft.