Injera

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 frying 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.

To serve, overlap a few injera on a platter and place stews on top (most kinds of spicy bean or veggie stews/curries would be great with this. With Ethiopian food, the spicier the better).

Or, lay one injera on each dinner plate, and ladle stew servings on top. Give each person three or more injera, rolled up or folded in quarters, to use for scooping up the stews.