In a large box mix together all the ingredients.
Add water to form a thick batter.
Cover and set aside for 24 hours.
The next day, stir the batter and add enough water to make a runny batter.
Heat a non stick tawa or a non stick pan and pour two ladle ful of batter.
Rotate the tawa to spread the batter evenly.
Cook on medium flame until done.
Grease a plate and keep it ready.
Remove the injera when it leaves the sides.
Place on the plate and make the second injera.
When the first injera cools to touch, cut it into three equal portions.
Roll each portion into a tight log.
Place them in a serving plate and continue with the remaining batter.
Serve the rolls with Ayib Gomen and Yasmir Wot.
