Injera: Ethiopian Sourdough Flatbread With Spiced Stew
[Vegan]

To Make the Sourdough Injera:

1. Mix the first four ingredients together well and let sit for at least 24 hours (85°F in this case). Mix occasionally.
2. When you're close to cooking it, add the salt and baking powder. This will help season and leaven the bread.
3. Heat a 10-inch skillet over medium heat and add 3/4 cup of the batter at a time. Cook under cover for approximately 5 minutes until cooked through. This is basically like cooking crepes.
4. Stack each bread together on a plate covered with a towel until you're finished. The finished product should be placed underneath your various sides and the remainder served alongside them.

To Make the Shiro:

1. Saute the onions in a bit of olive oil until nearly brown. Then add the oil and stir until hot (not burned!).
2. Add the paste and water and stir together.
3. Now mix in the flour and whisk whisk whisk. Try to eliminate all lumps. Add a dash of garlic powder, ginger, and salt when it's all mixed.
4. Simmer until thickened.
5. Adjust to your tastes. You may also choose to add berbere to it or mix in some beans or protein like tofu, tempeh, or seitan.