Serve with Ethiopian messer wot, doro alicha, gomen and/or fossolia.
Slowly add water and whisk until no lumps remain.
The consistency should be thinner than bread dough but thicker than crepe batter.
Cover and let stand at room temperature for 3 days.
Pour off the water that’s risen to the top of the batter and reserve.
Whisk the batter until smooth.
Cover and let stand at room temperature for 1 hour.
Heat a large cast-iron skillet over medium heat.
Pour 1/2 cup batter into the pan, tilting and swirling to create a thin layer.
The batter should spread easily.
Run a spatula underneath and transfer to a wire rack to cool.
Repeat with the remaining batter.
(If the injera starts to stick, brush the pan with 2 teaspoons canola oil.)
Do not stack the injera until completely cooled.
Serve immediately or wrap in plastic until ready to serve.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
