Injera (Ethiopian Flatbread)

Instructions

1. In a large bowl, combine all Injera Batter ingredients. Mix well until a thin batter forms.
2. Cover the bowl with plastic wrap and let it ferment at room temperature for at least 24-48 hours. The batter should become bubbly and slightly sour.
3. After fermentation, stir the batter gently. If it's too thick, add a little water to reach a pancake-batter consistency.
4. Heat a large, non-stick skillet or crepe pan over medium heat. Lightly grease the pan with oil if necessary.
5. Pour about 1/2 cup of batter onto the hot skillet, swirling the pan to create a thin, even layer. Cook for 2-3 minutes, or until small bubbles form on the surface and the edges start to lift.
6. Cover the skillet with a lid and steam for another 1-2 minutes, or until the injera is cooked through and the surface is no longer sticky. The bottom should be lightly browned.
7. Carefully remove the injera from the skillet and let it cool on a wire rack. Repeat with the remaining batter.
8. Serve injera fresh with your favorite Ethiopian stews and dishes.