Name: Ethiopian-Inspired Fermented Daliya Flatbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Ethiopian
Ingredients: 300 g Banshi daliya, ground fine, or blended smooth; 600 ml, plus more to thin water; extra, as needed water, for straining; 2 tablespoons plain live yoghurt, to start the ferment; half a teaspoon fine salt; 1 tablespoon cold-pressed sesame oil, for the pan; 1 a fine sieve or muslin cloth; 1 a wide non-stick pan with a lid

Before you cook

This borrows injera's fermentation and spongy texture without claiming to be the real thing, which is properly made with teff.

The batter needs three days at room temperature to sour. Do not rush it in the fridge; cold slows the fermentation almost to a stop.

Method

Blend the daliya with the water until smooth and pourable, then strain.
Stir the yoghurt into the batter to introduce a starter culture.
Cover loosely and leave at room temperature for three days.
Stir once daily and watch for small bubbles forming across the surface.
On the day of cooking, stir in the salt and thin with a little water.
Heat a wide non-stick pan over medium heat with a trace of oil.
Pour a thin layer of batter in a spiral from the outside in.
Cover and cook without flipping until the surface is fully set and pitted.
The underside should be lightly golden with no raw batter remaining.
Slide onto a cloth to cool flat and repeat with the rest of the batter.

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