| 1 | Mix and let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. |
| 2 | It can sit as long as 3-6 hours. |
| 3 | When ready, stir batter if liquid has settled on bottom. |
| 4 | Then whip in blender, 2 cups of batter at a time, thinning it with ?- ?cup water. |
| 5 | Batter will be quite thin. |
| 6 | Cook in non-stick frypan without oil (is that a great instruction or what?) over medium or medium-high heat. |
| 7 | Use ?cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan. |
| 8 | Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible. |
| 9 | Batter should be no thicker than 1/8-inch. |
| 10 | Do not turn over. |
| 11 | Injera does not easily stick or burn. |
| 12 | It is cooked through when bubbles appear all over the top. |
| 13 | Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm. |
| 14 | Finished injera will be thicker than a crepe, but thinner than a pancake. |
| 15 | 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. |
| 16 | For ethiopian food, the spicier the better). |
| 17 | Or lay one injera on each dinner plate, and ladle stew servings on top. |
| 18 | Give each person three or more injera, rolled up or folded in quarters, to use for scooping up the stews. |
| 19 | I calculated that if you make 15 12-inch injeras, each would be about 120 calories, 3% cff. |
| 20 | Not bad. |
| 21 | For a more authentic injera, add ?cup teff flour (teff is a kind of millet) and reduce the whole wheat flour to ?cup |
