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1/2 Cup Cornmeal Or Masa Harina
3 Cups Self-Rising Flour
1/2 Cup Teff Flour
3 1/2 Cup Water
1/4 Cup Whole Wheat Flour
1 Tbsp Yeast


In a large bowl, mix: 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. 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 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. Finished injera will be thicker than a crepe, but thinner than a pancake. Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.

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