Earlier in the week I reported on the experiment to try to create real Ethiopian injira bread from the grain teff. ‘Kyle and I had put it in to soak I believe on Sunday… As I reported a couple of days ago it turned kind of blue green but we were reassured by the recipe that it was supposed to look like that. Anyway we made a pretty yummy Ethiopian meal with Goma kale spiced with Ethiopian bererie And a spicy red lentil dish. Those came out perfectly but unfortunately our experiments with making imjira Had only mixed success. The batch that we made using baking yeast came out slightly better… We were able to actually pull it off the pan and roll it up. It had a good sour taste. But it didn’t have the nice budging is that the real restaurant style injira had . The version that we made using natural yeast… The one with the blue green mold on it… While it tasted fine it really didn’t hold up in the pan very well. Anyway we got enough of the rolled up bread that we actually had a pretty good and convincing meal. We’re gonna try it again when Diane gets back… This time we’re going to try to add a little bit of wheat flour to the Dough