Injera

500 g wheat flour-500 g corn flour-250 g durum wheat flour-25 g yeast-1 glass of water

Mix well all ingredients in a large bowl.
Cover with a cloth and let stand at room temperature for 2/3 days.
Knead the dough, then who will be brewed with water, poured little by little, until it becomes fluid.
Heat a frying pan and pour in the mixture with a spoon, taking care to form a layer of 3/4 mm, similar to a crepe.
When the dough starts to clot will appear small bubbles, typical of the muffins injera.
Cover and let Cook for about 3 minutes each flatbread, rather low focus, not browned.
Leave to cool the cakes on a cloth dish towel, without overlapping until they are completely cooled.
Eritrea served with berbere.