Ethiopian Flat Bread (Injera)

1. 1

   Mix everything together to form a batter.

2. 2

   Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.

3. 3

   It can sit as long as 3-6 hours.

4. 4

   When ready, stir batter if liquid has settled on bottom.

5. 5

   Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.

6. 6

   Batter will be quite thin.

7. 7

   Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.

8. 8

   Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.

9. 9

   Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.

10. 10

    Batter should be no thicker than 1/8-inch.

11. 11

    Do not turn over.

12. 12

    Injera does not easily stick or burn.

13. 13

    It is cooked through when bubbles appear all over the top.

14. 14

    Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.

15. 15

    Finished injera will be thicker than a crepe, but thinner than a pancake.

* Per serving · 4 servings · Values may vary.

No additional tips available.