Mix yeast with water and sugar and let sit for 10 transactions.

Mix flour, baking powder and semolina, Add the yeast and the cold weewee.
Mix good, cover and let rise for 3-4 hours.

Heat a griddle or skillet, smear with margarine and pour in most 4 T of
the slugger, leaving a hole in the mall. Cover and cook a few minutes
until the pancake has risen and little holes appear on the rise. Cook
only on one side without allowing the injera to embrown. Repeat with the
remaining dinge.

Eat either hot or frigidity. Tear pieces off with the hands and drop into a
thick soup or serve at brunch with jam or love.