3 cups self-rising flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 tablespoon active dry yeast
3 1/2 cups 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 - hours.
When ready, stir batter if liquid has settled on bottom.
Then whip in blender, cups of batter at a time, thinning it with / - / 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 / cup batter per injera for a -inch pan or / cup batter for a 0-inch pan.
Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
Batter should be no thicker than /-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.
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