Heat a nonstick pan for a minute or two on medium low heat (3 or 4).
Using a spatula or spoon pour a spoonful of the mix in the middle of the pan and make a slow circle with the back of the spoon starting from the center and working your way outward until you spread the mix all around the pan in a thin layer. When it gets brown on the edges, take it off and put it on a plate and repeat. Make sure you oil the pan once in a while so the Injera won't stick.
Malawax is made in basically the same way as Injera, except instead of using self-raising flour, you use regular all-purpose flour, and add milk instead or water, a little more sugar, and an egg. Malawax is thin, and very similar to French crepes.
Mix one cup of flour, one egg, one cup of milk, two tablespoon of sugar and one quarter teaspoon of salt. If you have a ladle, use it to pour the batter into the pan, and then make the spiral motion with the back of the ladle to spread the batter thin. When the edges look done, sprinkle a little oil on top and flip it over to brown the other side.
Repeat until the batter is gone.
I sometimes eat Malawax for breakfast with a little sugar and oil, and a popular thing to do back home was to make very, very sweet black tea and pour it over the Malawax, kind of like maple syrup here. Another great thing to do is eat Injera or Malawax with dinner. Next time you make a stew, you can take a piece of Injera/Malawax in your fingers and use it to pick up pieces of meat and veggies, then use what's left over to mop up the sauce. It's like silverware you can eat!
Source: Twin Cities Daily Planet