Oat Flour Injera with Misir Wat

Ingredients for Injera:

• 1 cup oat flour

• 1 cup teff flour

• 2 cups water

• 1/2 teaspoon salt

Instructions for Injera:

1. In a large bowl, mix oat flour, teff flour, and water until smooth.

2. Cover the bowl with a cloth and let it ferment at room temperature for 2-3 days until bubbles form and it has a slightly sour smell.

3. Add salt to the fermented batter and stir well.

4. Heat a non-stick skillet over medium heat.

5. Pour a ladleful of the batter into the skillet and swirl to spread evenly.

6. Cover and cook for about 1-2 minutes until holes form on the surface and the edges lift.

7. Remove and let it cool on a plate.

8. Repeat with the remaining batter.

Ingredients for Misir Wat:

• 1 cup red lentils, rinsed and drained

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 2 tablespoons berbere spice

• 1/4 cup niter kibbeh (Ethiopian spiced butter)

• 2 cups water or vegetable broth

• Salt to taste

Instructions for Misir Wat:

1. In a large pot, melt the niter kibbeh over medium heat. Add onions and cook until soft and caramelized.

2. Add garlic, ginger, and berbere spice. Cook for 2-3 minutes until fragrant.

3. Add red lentils and stir to coat with the spice mixture.

4. Pour in water or vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender and mixture is thick.

5. Season with salt to taste.

6. Serve Misir Wat over the injera.