This Ethiopian Injera is simple to make but takes a little planning--you'll want to let the water-flour mixture sit for up to 48 hours. Perfect as a side or wrap!
In a deep container with a lid, whisk together the water, flour, and salt. Cover and let rest in the refrigerator overnight for at least 8 hours (or up to 48 hours).
To cook, heat a non-stick pan over medium heat. Use a liquid measuring cup to pour the batter into the hot pan in a thin spiral.
Let cook until bubbles begin to form on the surface and the top begins to darken and dry, 3-4 minutes. Serve warm or at room temperature.
