Recipe courtesy of Clayton Sherrod
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Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
18 to 20 pieces
Level:
Intermediate

Ingredients

Directions

Combine the dry ingredients and then add the water. Mix to a smooth, thin batter. Heat a large nonstick skillet. Ladle enough batter to cover the bottom of the skillet, tilting the skillet to cover the base evenly, and then set back on heat. When small holes appear on the surface remove the injera bread. Cook only on 1 side. Repeat with remaining batter.

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