Prep 10 mins
Cook 35 mins
This recipe comes from Classic International Recipes. This dish is popular in Ethiopia, and is used to scoop up stews, or "wat". The recipe information states that it is similar in taste to buttermilk pancakes, but thin, like crepes. Traditionally, injera is formed into a large circle. I posted this to serve with my Doro Wat (Ethiopian Spicy Braised Chicken) Doro Wat.
- 1⁄2 cup whole wheat flour
- 1⁄3 cup all-purpose flour
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1⁄8 teaspoon baking soda
- 2 eggs, beaten
- 2 cups buttermilk
- 1 tablespoon cooking oil
- Stir together the whole wheat flour, all-purpose flour, brown sugar, salt, baking powder and baking soda.
- Combine the eggs, buttermilk, and the 1 tbsp cooking oil; add all at once to the flour mixture, stirring until smooth.
- Pour 2 tbsp of the batter into a hot, lightly greased 6 inch heavy skillet over medium heat; lift and quickly rotate the pan so that the batter covers the bottom of the skillet. Return the skillet to medium heat. Cook about 1 minute or till light brown on the bottom.
- Invert the bread onto paper toweling. (If necessary, loosen the bread with a small spatula.).
- Repeat with the remaining batter. Roll up jelly-roll style and serve warm.
This looks delicious but it is not injera. That looks more like an Ethiopian pancake but I can definitely tell you Injera is not like that.
This bread is absolutely delicious! I served it along with some Indian curry dishes and it was perfect! We loved the texture and sweetness of the bread -- it was a nice contrast to the spicy dishes. I will be making this bread again very soon. Thanks for the post. Made for the Everyday Is A Holiday Tag Game, September, 2011.
Enjoyed having this bread with recipe #455567 #455567. Liked the flavor of the bread with the Berbere Sauce and chicken. Also liked the bread plain. Thank you. Made for ZWT7~Emerald City Shakers.