INGREDIENTS

INSTRUCTIONS

-20 12-inch Injera  In a large bowl, mix:  Let set in large bowl,
covered, an hour or longer, until batter rises  and becomes stretchy.
It can sit as long as 3-6 hours.  When ready, stir batter if liquid has
settled on bottom. Whip in  blender, 2 cups of batter at a time,
thinning it with 1/2 - 3/4 cup  water. Batter will be quite thin.  Cook
in non-stick frypan WITHOUT OIL over medium or medium-high heat.  Use
1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for  a
10-inch pan. Pour batter in heated pan and quickly swirl pan to  spread
batter as thin as possible.  Batter should be no thicker than 1/8-inch.
Do not turn over. Injera  does not easily stick or burn. It is cooked
through when bubbles  appear all over the top.  Finished injera will be
thicker than a crepe, but thinner than a  pancake.  Lay each injera on
a clean towel for a minute or two, then stack in  covered dish to keep
warm.  To serve, overlap a few injera on a platter and place stews on
top (  most kinds of spicy bean or veggie stews/curries would be great
with  this. For Ethiopian food, the spicier the better).  Or lay one
injera on each dinner plate, and ladle stew servings on  top. Give each
person three or more injera, rolled up or folded in  quarters, to use
for scooping up the stews.  If you make 15 12-inch injeras, each would
be about 120 calories, 3%  CFF.  Posted to fatfree digest V97 #287 by
Sandy Laken <globlcit@erols.com>  on Dec 06, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 113
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 311.3mg
Potassium: 190.3mg
Carbohydrates: 23.7g
Fiber: 2.3g
Sugar: <1g
Protein: 3.7g