Ingredients
3 cup Self-Rising Flour
1/2 cup Whole Wheat Flour
1/2 cup Cornmeal, or masa harina
1 tbl Active Dry Yeast, (one package)
3 1/2 cup Warm Water

Directions
Let set in large bowl, covered, an hour or longer, until batterRises and becomes stretchy. It can sit as long as 3-6 hours. When ready, stir batter if liquid has settled on bottom. Then 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 frypan WITHOUT OIL over medium or medium-high heat. Use 1/2 cup batter per injera for a 12-inchpan 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. Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm. Finished injera will be thicker than a crepe, but thinner than a pancake.