Ingredients
Ingredients
- 3 Cups Self-Rising Flour
- 1/4 Cup Whole Wheat Flour
- 1/2 Cup Teff Flour
- 1/2 Cup Cornmeal (or Masa Harina)
- 1 Tbsp Yeast
- 3 1/2 Cups Water
Directions
Directions
- In a large bowl, mix all ingredients.
- 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 fry pan 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.
Nutrition
Per serving · 12 servingsCalories
120
Fat
1.5 g
Saturated fat
0.3 g
Carbohydrates
24 g
Sugar
0.5 g
Fiber
2 g
Protein
4 g
Sodium
5 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Cups Self-Rising Flour
- 1/4 Cup Whole Wheat Flour
- 1/2 Cup Teff Flour
- 1/2 Cup Cornmeal (or Masa Harina)
- 1 Tbsp Yeast
- 3 1/2 Cups Water
