Combine flours and yeast in a glass or ceramic bowl.
Add warm water and mix until smooth.
Let mixture sit for 3 full days at room temperature, stirring once a day.
The mixture will bubble and rise.
Add the baking soda and salt and let batter sit for 10-15 minutes .
Preheat a 9 skillet to the point where water will bounce off it.
Pour about 1/3 of the batter onto the skillet quickly and make sure you've evenly coated the pan.
Only cook the injera on one side, and it should not brown.
It's done when the moisture has evaporated and eyes appear on the surface.
Serve with Ethiopian stews.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	388.3 Kcal (1626 kJ)
Calories from fat	11.19 Kcal
		% Daily Value*
Total Fat	1.24g	2%
Sodium	852.74mg	36%
Potassium	138.84mg	3%
Total Carbs	80.72g	27%
Dietary Fiber	3.69g	15%
Protein	11.25g	22%
Iron	5.5mg	31%
Calcium	103.7mg	10%

Amount Per 100 g
Calories	126.55 Kcal (530 kJ)
Calories from fat	3.65 Kcal
		% Daily Value*
Total Fat	0.41g	2%
Sodium	277.92mg	36%
Potassium	45.25mg	3%
Total Carbs	26.31g	27%
Dietary Fiber	1.2g	15%
Protein	3.67g	22%
Iron	1.8mg	31%
Calcium	33.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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