Prep 5 mins
Cook 20 mins
This unleavened bread of Ethiopia is really a huge pancake made in special large pans with heavy covers. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute for the sponginess of this Ethiopian bread.
- Combin all ingredients with just enoough water for an easy pouring consistency.
- Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame. Do not let the pan get too hot.
- Spray skillet with cooking spray.
- Fill a measuring cup (with spout) or a large cream pitcher with batter.
- Pour the mixture on the hot pan or griddle in a thin stream starting from the outside and going in circles to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter.
- Place the pan in an oven at 325 for about 1 minute until the top is dry but not brown.
- Arrange the five pancakes overlapping each other so as to completely cover a fifteen-inch tray, thus forming the Injera "tablecloth.".
For my project on Ethiopia in world history, I chose to make the national dish. The original recipe I chose called for teff flour but unfortunately I couldn't find it anywhere. Although I have never eaten authentic injera before, these pancakes came out nice and spongy and delicious! Plus, the recipe was extremely easy! 5 stars! :)