Injera (African [ Ethiopian] Flat Bread)

1. 1

   Mix the flour with the water; you want to have a somewhat liquid consistency.

2. 2

   Heat a large non-stick frying pan. The secret of making injera is that the pan be very hot.

3. 3

   Pour a thin layer (think crepe thinness) of mixture on the pan; cook until the bottom is light brown and the top becomes sponge like.

4. 4

   You CAN turn it and cook the other side to crispness and brownness but traditionally the top side is supposed to be spongy -- let the bottom cook but don't turn it.

* Per serving · 4 servings · Values may vary.

No additional tips available.