(Injera) Ethiopian Flat Bread

Directions

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