Ethiopian Flat Bread (injera)

Let set in large bowl, covered, an hour or longer, until batterRises and
becomes stretchy. It can sit as long as 3-6 hours. WhenReady, stir batter
if liquid has settled on bottom. Then whip in blender, 2 cups of batter at
a time, thinning it with 1/2 – 3/4 cup water. Batter will be quite thin.

Cook in non-stick frypan WITHOUT OIL over medium or medium-high heat. Use
1/2 cup batter per injera for a 12-inchpan or 1/3 cup batter for a 10-inch
pan. Pour batter in heated pan and quickly swirl pan to spread batter as
thin as possible. Batter should be no thicker than 1/8-inch. Do not turn
over. Injera does not easily stick or burn. It is cooked through when
bubbles appear all over the top. Lay each injera on a clean towel for a
minute or two, then stack in covered dish to keep warm. Finished injera
will be thicker than a crepe, but thinner than a pancake.

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.
For Ethiopian food, the spicier the better). Or lay one injera on each
dinner plate, and ladle stew servings on top. Give each person three or
more injera, rolled up or folded in quarters, to use for scooping up the
stews.

I calculated that if you make 15 12-inch injeras, each would be about 120
calories, 3% CFF. For a more authentic injera, add 1/2 cup teff flour
(teff is a kind of millet) andReduce the whole wheat flour to 1/4 cup.

NOTES:

Injera, a spongy crepe-like bread (slightly sour), is almost always eaten
with Ethiopian stews. If you’ve been to an EthiopianRestaurant, they
probably used the injera as both plate and utensils. The injera are layered
on aRound table and the stews are piled on top — then more injera are used
to scoop up and eat the stew. And of course once the stew is gone the
injera underneath it are suffused with all the yummy juices. It takes a
while to cook up each injera but it’sReally easy.