Ethiopian Flat Bread (injera)

Total Time: 1 hr 50 mins Preparation Time: 1 hr 5 mins Cook Time: 45 mins

Ingredients

• 3 cups self-rising flour
• 1/2 cup whole wheat flour
• 1/2 cup cornmeal or 1/2 cup masa harina
• 1 tablespoon active dry yeast (or 1 pkg.)
• 3 1/2 cups water

Recipe

• 1 mix all ingredients in a large bowl.
• 2 cover and let set an hour or longer until batter rises and becomes stretchy.
• 3 the batter can sit for as long as 3-6 hours if you need it to.
• 4 when you are ready, stir batter if liquid has settled on the bottom.
• 5 in blender, whip 2 c.
• 6 of batter at a time, thinning it with 1/2-3/4 c.
• 7 water.
• 8 batter will be quite thin.
• 9 heat a 10-inch or 12-inch non-stick frying pan over medium to medium-high heat.
• 10 pour batter into heated pan (1/2 c. if using a 12-inch pan; 1/3 c. if using a 10-inch pan) and quickly swirl pan to spread batter as thin as possible.
• 11 batter should be no thicker than 1/8 inch.
• 12 do not turn.
• 13 injera is cooked through when bubbles appear all over the top.
• 14 lay each injera on a towel for a minute or two then stack in a covered dish to keep warm.
• 15 (very important to rest on towel before stacking!) for those not familiar with injera, serve it as the"utensil" when serving thick stews.
• 16 use pieces of injera to scoop or pick up bites of stew-- no double-dipping-- eat your"utensil" each time.