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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all ingredients in a large bowl. | 2. Cover and let set an hour or longer until batter rises and becomes stretchy. | 3. The batter can sit for as long as 3-6 hours if you need it to. | 4. When you are ready, stir batter if liquid has settled on the bottom. | 5. In blender, whip 2 c. | 6. of batter at a time, thinning it with 1/2-3/4 c. | 7. water. | 8. Batter will be quite thin. | 9. Heat a 10-inch or 12-inch non-stick frying pan over medium to medium-high heat. | 10. Pour batter into heated pan (1/2 c. if using a 12-inch pan; 1/3 c. if using a 10-inch pan) and quickly swirl pan to spread batter as thin as possible. | 11. Batter should be no thicker than 1/8 inch. | 12. Do NOT turn. | 13. Injera is cooked through when bubbles appear all over the top. | 14. Lay each Injera on a towel for a minute or two then stack in a covered dish to keep warm. | 15. (VERY important to rest on towel before stacking!) For those not familiar with Injera, serve it as the"utensil" when serving thick stews. | 16. Use pieces of injera to scoop or pick up bites of stew-- no double-dipping-- eat your"utensil" each time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self rising flour	3	cups		-	-	-	-
wheat flour	1/2	cup		204.0	43.181999999999995	7.926	1.5
cornmeal	1/2	cup		220.82	46.9029	4.9532	2.1899
active yeast	1	tablespoon		-	-	-	-
water	3 1/2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.