Ingredients

Instructions

  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.