INGREDIENTS

INSTRUCTIONS

Combine the flours and yeast in a ceramic or glass bowl. Add the warm
water and mix into a fairly thin, smooth batter. Let the mixture sit
for three full days at room temperature. Stir the mixture once a day.
It will bubble and rise. When you are ready to make the injera, add
the baking soda and salt and let the batter sit for 10-15 minutes.
Heat a small, nonstick 9-inch skillet. When a drop of water bounces  on
the pan's surface, take about 1/3 cup of the batter and pour it in  the
skillet quickly, all at once. Swirl the pan so that the entire  bottom
is evenly coated, then return to heat. The injera is cooked  only on
one side and the bottom should not brown. When the moisture  has
evaporated and lots of "eyes" appear on the surface, remove the
injera. Let each injera cool and then stack them as you go along. If
the first injera is undercooked, try using less of the mixture,
perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to
overcook it. Injera should be soft and pliable so that it can be
rolled or folded, like a crepe.  Nutritional Information per serving:
xx calories, xx gm protein, xx  gm carbohydrate, xx gm fat,  x%
Calories from fat, x mg chol, xx mg  sodium, x g dietary fiber  Posted
on GEnie Food & Wine RT Mar 07, 1993 by J.PRINCE13 [Dale]  From the
recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
sylvia.steiger@lunatic.com

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Nutrition (calculated from recipe ingredients)
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Calories: 1131
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 2560.4mg
Potassium: 351.2mg
Carbohydrates: 237.2g
Fiber: 8.4g
Sugar: <1g
Protein: 32g