Prep 72 hrs
Cook 20 mins
The bread that Ethiopian food is served on/with.
- 1 3⁄4 cups unbleached white flour
- 1⁄2 cup self-rising flour
- 1⁄4 cup whole wheat flour
- 1 package dry yeast
- 2 1⁄2 cups water
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- Combine flours and yeast in a glass or ceramic bowl.
- Add warm water and mix until smooth.
- Let mixture sit for 3 full days at room temperature, stirring once a day.
- The mixture will bubble and rise.
- Add the baking soda and salt and let batter sit for 10-15 minutes .
- Preheat a 9" skillet to the point where water will bounce off it.
- Pour about 1/3 of the batter onto the skillet quickly and make sure you've evenly coated the pan.
- Only cook the injera on one side, and it should not brown.
- It's done when the moisture has evaporated and"eyes" appear on the surface.
- Serve with Ethiopian stews.
I have an Ethiopian cleaning lady and while we clean together we talk about the foods we make. I started this on Thursday morning and cooked the injera last night (Saturday night). It was great, we had it with grated cheese fried eggs on top, rolled up and devoured. This bread has no fat in it, and from what I read in the cooking directions, is not cooked in fat, so make sure you have a very good teflon pan. There were a few left over, I just hope there's some left when my cleaning lady comes this afternoon, I want to hear her opinion. Thanks Moishe!
I have really good caphalon pans that nothing ever sticks to - but this stuck. The first one I made came out horrible, the following ones I coated the pan first with olive oil and they came out terrific. The bread tasted really good - I loved the sourdough flavor and once I used oil it came out great. I took the first one (that came out bad) and tore it in small pieces and fried it in olive oil as a crispy sourdough treat. That ended up being my favorite of all the Injeras! Thanks for posting!