Recipe ingredients and directions:
Injera (Thin Round Ethiopian Bread
4 cups self-rising flour
1 cup whole wheat flour
1 tsp. baking powder
2 cups club soda
4 – 4 1/2 cups water
1-8 tbsp. vegetable oil
Put the flours in a bowl and add baking powder. Stir well. Add club
soda and four cups of water. Mix into a smooth thin batter.
Heat 1 tbsp. of oil in an omelet pan or skillet set on medium high
heat. Thinly spread batter on pan and fry until top begins to dry.
Flip and brown other side. Stack and serve.
Teff, the millet used by Ethiopians isn’t easy to find outside of
that region, so this recipe is adapted to resemble real injera
closely. Baked on a griddle, this think pancake-like bread is a
perfect scoop for Ethiopian Wats (stews). (makes 18)
Category: African Recipes
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