I don't make this nearly enough but it is fantastic and makes a TON!
Injera (Ethiopian Flat Bread)
3 cups self-rising flour
½ cup whole wheat flour
½ cup cornmeal
1 T active dry yeast (equiv. of one package)
3 ½ cups water
*Mix all ingredients in a large bowl.
*Cover and let set an hour or longer until batter rises and becomes stretchy.
*The batter can sit for as long as 3-6 hours if you need it to. (3 hrs is what I prefer)
*When you are ready, stir batter if liquid has settled on the bottom.
*In blender, whip 2 c. of batter at a time, thinning it with 1/2-3/4 c. water. Batter will be quite thin.
*Heat a 10-inch or 12-inch non-stick frying pan over medium to medium-high heat.
*Pour batter into heated pan (1/2 c. if using a 12-inch pan; 1/3 c. if using a 10-inch pan) and quickly swirl pan to spread batter as thin as possible. Batter should be no thicker than 1/8 inch.
*Do NOT turn. Injera is cooked through when bubbles appear all over the top.
*Lay each Injera on a towel for a minute or two then stack in a covered dish to keep warm. (VERY important to rest on towel before stacking!)