Injera

Combine corn flour , sorghum or whole wheat , sugar yeast and water , mix and let it rise for about an hour.

In Large bowl combine flour , salt, baking powder and sugar

Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until water has been completely used up, thoroughly miss to eliminate any lumps. You may use the blender to aid in the process.

Let it rise for about 2 hours

In a large bowl combine all the ingredients, then start by adding a cup of water at a time to prevent lumps, then mix with hands preferably.

Continue adding water, one cup at a time water until the water is completely used up.

Add water followed by the rest of the ingredients pulse until ingredients are fully blended

Remove place in a large bowl and loosely cover with kitchen, let it rise for about 2 hours until bubbles form.

Heat up a skillet, crepe pan, or non-stick fry pan preferably one with a matching lid.

Heat the skillet on medium high heat, and then when ready to cook pour a ladleful (about ¾ cup or more) of the injera batter on to the pan spread from the center in a circular motion. About the size of a dinner plate. You may cover if you have a matching lid, covering shortens the cook time otherwise let it cook until all batter forms little brown spots coming through. No need to turn the batter.

Transfer to a plate with a spatula or plate, put aside and continue cooking until the batter is finished