Injera

Instructions

1. 1
   Easy Yeast Method
2. 2
   Make the starter by combining corn flour, sorghum or whole wheat flour, sugar, yeast, and water, mixing, and letting it rise for about an hour.
3. 3
   Mix the all-purpose flour, baking powder, salt, and sugar. Then add the starter mixture, and start adding water a cup at a time, stirring constantly, until all the water has been used up. Thoroughly mix to eliminate any lumps. You can do this in a blender, then pour it into a large bowl.
4. 4
   Let it rise for about 2 hours or until bubbles form.
5. 5
   Quick Method
6. 6
   In a large bowl, combine the flour, baking powder, salt, and sugar. Then start adding water, a cup at a time, stirring constantly to prevent lumps.
7. 7
   Continue adding water, one cup at a time water until the water is completely used up.
8. 8
   Cooking
9. 9
   Heat a skillet, crepe pan, or non-stick fry pan with a lid on medium-high heat.
10. 10
    Pour a ladleful (¾ cup or more) of the injera batter onto the pan, spreading from the center in a circular motion until it’s about the size of a dinner plate. Cover with the lid, and let it cook until all the batter forms little brown spots coming through. No need to flip it.
11. 11
    Transfer to a plate with a spatula or plate, set aside, and continue cooking until the batter is finished.

Nutrition per serving, approximate