Recipe - Ethiopian Flat Bread (Injera)

IN A LARGE BOWL, MIX
3 cup SelfRising Flour
One half cup Whole Wheat Flour
One half cup Cornmeal; or masa harina
1 tablespoon Active Dry Yeast; (one
package)
3 One half cup Warm Water

Let set in large bowl, covered, an hour or longer, until batterRises and
becomes stretchy. It can sit as long as 36 hours. WhenReady, stir batter
if liquid has settled on bottom. Then whip in blender, 2 cups of batter at
a time, thinning it with One half Three fourths cup water. Batter will be quite thin.

Cook in nonstick frypan WITHOUT OIL over medium or mediumhigh heat. Use
One half cup batter per injera for a 12inchpan or 1/3 cup batter for a 10inch
pan. Pour batter in heated pan and quickly swirl pan to spread batter as
thin as possible. Batter should be no thicker than 1/8inch. 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 12inch injeras, each would be about 120
calories, 3% CFF. For a more authentic injera, add One half cup teff flour
(teff is a kind of millet) andReduce the whole wheat flour to One fourth cup.

NOTES:

Injera, a spongy crepelike 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.

Ethiopian Flat Bread (Injera) makes 1520 12inchi injera (from
"Extending the Table... A World Community Cookbook" by Joetta Handrich
Schlabach)