Ingredients
- 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
Preparation
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.
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