Injera 02 – African Recipes

Recipe ingredients and directions:

Injera (Ethiopian Flat Bread)

Yield: 1 Servings

1 3/4 c flour

1/2 c self-rising flour

1/4 c whole wheat Flour

1 pk dry yeast

2 1/2 c water

1/2 ts baking soda

1/2 ts salt

Combine the flours and yeast in a ceramic or glass bowl. Add the

warm water and mix into a fairly thin, smooth batter. Let the

mixture sit for three full days at room temperature. Stir the

mixture once a day. It will bubble and rise. When you are ready

to make the injera, add the baking soda and salt and let the batter

sit for 10-15 minutes. Heat a small, nonstick 9-inch skillet. When

a drop of water bounces on the pan’s surface, take about 1/3 cup

of the batter and pour it in the skillet quickly, all at once.

Swirl the pan so that the entire bottom is evenly coated, then

return to heat. The injera is cooked only on one side and the bottom

should not brown. When the moisture has evaporated and lots of

"eyes" appear on the surface, remove the injera. Let each injera

cool and then stack them as you go along. If the first injera is

undercooked, try using less of the mixture, perhaps 1/4 cup, and

maybe cook it a bit longer. Be sure not to overcook it. Injera

should be soft and pliable so that it can be rolled or folded, like

a crepe.

Category: African Recipes