Injera
photo by Rita1652
- Ready In:
- 7mins
- Ingredients:
- 4
- Yields:
-
6 crepe like bread
- Serves:
- 6
ingredients
- 2 cups whole wheat flour (a finely milled type such as chapati flour works well- you can also substitute buckwheat flour)
- 1 cup unbleached white flour
- 1⁄2 teaspoon baking soda
- 3 cups club soda, plus more to thin if needed
directions
- Combine flour and baking soda in a large bowl.
- Add club soda, stir well to form a thin batter.
- Heat a large well-seasoned or non-stick griddle until hot. Brush lightly with oil or ghee.
- Using a large cup or ladle, begin on the outside of the griddle and pour in a circle around the inside edges until the center is filled. Quickly tilt the griddle back and forth to fill in any holes and spread evenly. As if making crepes.Cook for 1-2 minutes, until surface is spongy and filled with tiny air bubbles. Do not flip the bread - just slide off griddle onto a large plate. Continue cooking injera until batter is used, transferring them to the plate as they are done. Arrange them around the outside edges of the plate so that the centers overlap. Serve immediately with a meat or vegetable stew.
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Reviews
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Tweaks
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This was good and easy! I ended up using almost 4 cups of club soda to get the right consistency, but I made ten cakes using a 10" skillet. My family was surprised when I told them I used regular store-bought whole wheat flour instead of teff--they thought it was nearly identical to the bread we get at a local Ethiopian restaurant. I would recommend using a mixer or blender for this to break up all the flour lumps. You could easily do two batches in a blender, and use the blender pitcher to pour the batter into the skillet.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey