Ethiopian Flat Bread (Injera)

luvinlif2k's Note:

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)

• Total Time: 1 hrs 50 mins
• Prep Time: 1 hrs 5 mins
• Cook Time: 45 mins

Ingredients:

Yield: 20 12inch ...

• 3 cups self-rising flour
• 1/2 cup whole wheat flour
• 1/2 cup cornmeal or 1/2 cup masa harina
• 1 tablespoon active dry yeast (or 1 pkg.)
• 3 1/2 cups water

Directions:

1. Mix all ingredients in a large bowl.
2. Cover and let set an hour or longer until batter rises and becomes stretchy.
3. The batter can sit for as long as 3-6 hours if you need it to.
4. When you are ready, stir batter if liquid has settled on the bottom.
5. In blender, whip 2 c.
6. of batter at a time, thinning it with 1/2-3/4 c.
7. water.
8. Batter will be quite thin.
9. Heat a 10-inch or 12-inch non-stick frying pan over medium to medium-high heat.
10. 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.
11. Batter should be no thicker than 1/8 inch.
12. Do NOT turn.
13. Injera is cooked through when bubbles appear all over the top.
14. Lay each Injera on a towel for a minute or two then stack in a covered dish to keep warm.
15. (VERY important to rest on towel before stacking!) For those not familiar with Injera, serve it as the"utensil" when serving thick stews.
16. Use pieces of injera to scoop or pick up bites of stew-- no double-dipping-- eat your"utensil" each time.

Reviews

[SPrins]

Well, I've never had ethiopian cuisine before, but thought I'd give this a shot. Served it with Ethiopian Chickpea Wat from here on Zaar. It was definitely different, but since I have never had it before, I'm assuming it was similar to the real deal. Don't know if I'll make again, but it was definitely fun to try!! Thanks for sharing! :O)

[Chef #585496]

This is pretty close...I actually use rye flour instead of masa, as tef, the traditional Ethiopian grain, is a rye relative and we like the 'bite' it gives the bread. I have also had great luck halving or quartering the recipe - just make sure there's at least 1 tsp of yeast to every cup of flour.

[Pierre Dance]

Excellent! I made these last evening to serve with, or should I just say "to serve" Ham Shanks & Pinto Beans. I thickened the beans with a bit of masa harina and served them in shallow bowls to make for easier scooping. I don't know if buttering these is authentic but it sure tastes good. Good companions, a pint or two or three of a locally brewed Pale Ale, it was Nervana or at least close to it. I'm trying to locate a source for teff flour. Thanx, Pierre