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16
( 7 inch ) injeraEasy
By Kittee Berns
Published 2015
This recipe is for folks like me who don’t own a mitad (a traditional injera griddle), as it produces injera that are smaller than those found in restaurants, making them more manageable to cook. If you’ve already made Ersho, homemade injera will take an additional thirty-six hours to ferment before they can be cooked.
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