ETHIOPIAN FLAT BREAD (INJERA)
This is an American adaption for Ethiopian Flat bread from "Extending the Table". I found this easy to make though it took a little time. Well worth it for the fun of an African finger-food meal... and tasty too! For more authentic Injera, add 1/2 c. teff flour and reduce whole wheat flour to 1/4 c. (NOTE: Use multiple frying pans to quicken the cooking task)
Provided by luvinlif2k
Categories Yeast Breads
Time 1h50m
Yield 20 12inch Injera
Number Of Ingredients 5
Steps:
- Mix all ingredients in a large bowl.
- Cover and let set an hour or longer until batter rises and becomes stretchy.
- The batter can sit for as long as 3-6 hours if you need it to.
- When you are ready, stir batter if liquid has settled on the bottom.
- In blender, whip 2 c.
- of batter at a time, thinning it with 1/2-3/4 c.
- water.
- Batter will be quite thin.
- Heat a 10-inch or 12-inch non-stick frying pan over medium to medium-high heat.
- Pour batter into heated pan (1/2 c. if using a 12-inch pan; 1/3 c. if using a 10-inch pan) and quickly swirl pan to spread batter as thin as possible.
- Batter should be no thicker than 1/8 inch.
- Do NOT turn.
- Injera is cooked through when bubbles appear all over the top.
- Lay each Injera on a towel for a minute or two then stack in a covered dish to keep warm.
- (VERY important to rest on towel before stacking!) For those not familiar with Injera, serve it as the"utensil" when serving thick stews.
- Use pieces of injera to scoop or pick up bites of stew-- no double-dipping-- eat your"utensil" each time.
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Jasmin Rose
[email protected]This is the best injera recipe I've ever tried.
Jeffery Hamilton
[email protected]I'm going to make this for my next party.
Kapiri Hermas
[email protected]Thanks for sharing this recipe!
sabrin akter
[email protected]I can't wait to try this recipe!
Shahzada Kharoti
[email protected]This recipe is a great way to make injera at home.
Zidii Pathan
[email protected]Injera is a must-try for anyone who loves Ethiopian food.
Lisa Caines
[email protected]Overall, I'm really happy with how the injera turned out. It was a great addition to my Ethiopian meal.
Ehab Shawky
[email protected]The injera was delicious, but it was a bit too thick for my liking. I think I'll try rolling it out thinner next time.
Felix Acheampong
[email protected]The injera was a bit too sour for my taste, but otherwise it was good. I think I'll try using less starter next time.
javeria akhlaq
[email protected]I've never had injera before, but I was pleasantly surprised by how much I liked it. It's a great bread to serve with stews or curries.
Md Emran Hasan Emran
[email protected]This recipe is a keeper! The injera was so easy to make and it tasted amazing. I'll definitely be making it again.
Kathey Cadalzo
[email protected]Injera turned out great! The texture was perfect and it had a slightly tangy flavor. I served it with a spicy lentil stew and it was delicious.