Today was the Ethiopian Jewish festival of Sigd, so I made an Ethiopian-themed meal in its honour. So, on a bread-related note, I made the traditional Injera flatbreads to go with the meal. Instead of the half-cup each of corn meal and whole-wheat flour that the recipe calls for, I substituted a full cup of rye flour, which one poster there pointed out is more closely related to the authentic Ethiopian “teff” grain.  The rye didn’t lend a distinctive flavour, but I believe its soft texture and fast fermentation definitely helped make these a success! These are really just like extra-fluffy, yeasty pancakes – there was a decidedly “beery” aroma of fermentation, even after only a couple of hours, before I fried them up. (I’d imagine this is a lot like what it’s like to eat pancakes made from straight poured-off sourdough with no add-ins, though those might be more sour… but I suspect the really authentic Ethiopian ones are a bit more sour as well) After being dau...