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. ---------------------------------------------------------------------------
Nutrition
Ingredients
