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1
Mix and let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
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2
It can sit as long as 3 to 6 hours.
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3
When ready, stir batter if liquid has settled on bottom.
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4
Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 to 3/4 cup water.
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5
Batter will be quite thin.
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6
Cook in non-stick frypan WITHOUT OIL over medium or medium-high heat.
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7
Use 1/2 cup batter per injera for a 12-inch pan or 13 cup batter for a 10-inch pan.
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8
Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
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9
Batter should be no thicker than 18 inch.
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10
Do not turn over.
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11
Injera does not easily stick or burn.
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12
It is cooked through when bubbles appear all over the top.
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13
Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
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14
Finished injera will be thicker than a crepe, but thinner than a pancake.
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15
To serve, overlap a few injera on a platter and place stews on top (I think most kinds of spicy bean or veggie stews/curries would be great with this.
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16
For Ethiopian food, the spicier the better).
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17
Or lay one injera on each dinner plate, and ladle stew servings on top.
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18
Give each person three or more injera, rolled up or folded in quarters, to use for scooping up the stews.
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19
For a more authentic injera, add 1/2 cup teff flour (teff is a kind of millet) and reduce the whole wheat flour to 1/4 cup.
