Can I freeze Injera bread?
I decided to try my hand at making Ethiopian food at home, and managed a fairly successful first batch of injera bread after seeding teff flour batter with some of my sourdough starter and feeding it for a week. I'd like to make more ethiopian food in the future, but this whole planning ahead for a week to ensure I get a sour enough batter is kind of a pain. I'd like to make injera and freeze it, however I'm not sure how well it will handle reheating. Has anyone done this?