- 3cups self-rising flour
- 1⁄2cup whole wheat flour
- 1⁄2cup cornmeal
- 1tablespoon active dry yeast
- 3 1⁄2cups warm water
- Mix everything together to form a batter.
- Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
- It can sit as long as 3-6 hours.
- When ready, 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 (is that a great instruction or what?) over medium or medium-high heat.
- Use 1/2 cup batter per injera for a 12-inch pan 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.
Serving Size: 1 (66 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 119.4
- Calories from Fat 4
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 321.1 mg
- Total Carbohydrate 24.9 g
- Dietary Fiber 1.6 g
- Sugars 0.1 g
- Protein 3.6 g