Ethiopian Flat Bread
Ingredients:

12 oz Self-Rising Flour
2 oz Buckwheat Flour

2 oz fine ground millet or cornmeal
1 Tbsp Fast action Dry Yeast -- (one package)

14 oz Warm Water


Directions:
Injera, a spongy crepe-like bread (slightly sour), is almost always eaten with Ethiopian stews.

Mix all the ingredients in a large bowl. Cover and leave for 1 hour or more until Foamy. Wisk in more water to make a thin batter, like pancake mix. Cook in non-stick frying pan WITHOUT OIL over medium or medium-high heat. Use 2 oz batter per Injera for a 12-inchpan or 1½ oz 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. It should look a bit like a thin crumpet when done.

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.
To serve, overlap a few Injera on a platter and place stews on top (I think most kinds of spicy bean or veggie stews/curries would be great with this. For Ethiopian food, the spicier the better). Or lay one Injera on each dinner plate, and ladle stew servings on top. Give each person two or more Injera rolled up or folded in quarters, to use for scooping up the stews.

I calculated that if you make 15 12-inch Injera, each would be about 120 calories.

Goes well with Doro Wat (see here) and Berbere Sauce (see here)