INGREDIENTS

INSTRUCTIONS

Let set in large bowl, covered, an hour or longer, until batterRises
and becomes stretchy.  It can sit as long as 3-6 hours.  WhenReady,
stir batter if liquid has settled on bottom.  Then 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-inchpan 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. Lay each  injera on a clean towel for a minute or two, then stack
in covered  dish to keep warm. Finished injera will be thicker than a
crepe, but  thinner than a pancake.  To serve, overlap a few injera on
a platter and place stews on top (I  think 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.  I
calculated that if you make 15 12-inch injeras, each would be about
120 calories, 3% CFF.  For a more authentic injera, add 1/2 cup teff
flour (teff is a kind of millet) andReduce the whole wheat flour to
1/4 cup.  NOTES  Injera, a spongy crepe-like bread (slightly sour), is
almost always  eaten with Ethiopian stews. If you've been to an
EthiopianRestaurant,  they probably used the injera as both plate and
utensils. The injera  are layered on aRound table and the stews are
piled on top -- then  more injera are used to scoop up and eat the
stew. And of course once  the stew is gone the injera underneath it are
suffused with all the  yummy juices. It takes a while to cook up each
injera but it'sReally  easy.  Ethiopian Flat Bread (Injera) -- makes
15-20 12-inchi injera (from  "Extending the Table... A World Community
Cookbook" by Joetta Handrich  Schlabach)

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