Ethiopian Flat Bread (injera)

Total Time: 1 hr 40 mins Preparation Time: 1 hr 30 mins Cook Time: 10 mins

Ingredients

• Servings: 15
• 3 cups self-rising flour
• 1/2 cup whole wheat flour
• 1/2 cup cornmeal
• 1 tablespoon active dry yeast
• 3 1/2 cups warm water

Recipe

• 1 mix everything together to form a batter.
• 2 let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
• 3 it can sit as long as 3-6 hours.
• 4 when ready, stir batter if liquid has settled on bottom.
• 5 then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
• 6 batter will be quite thin.
• 7 cook in non-stick frypan without oil (is that a great instruction or what?) over medium or medium-high heat.
• 8 use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
• 9 pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
• 10 batter should be no thicker than 1/8-inch.
• 11 do not turn over.
• 12 injera does not easily stick or burn.
• 13 it is cooked through when bubbles appear all over the top.
• 14 lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
• 15 finished injera will be thicker than a crepe, but thinner than a pancake.