Ethiopian Flat Bread (Injera)
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)
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READY IN: 1hr 50mins
YIELD: 20 12inch Injera
UNITS: US
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DIRECTIONS
- Mix all ingredients in a large bowl.
- Cover and let set an hour or longer until batter rises and becomes stretchy.
- The batter can sit for as long as 3-6 hours if you need it to.
- When you are ready, stir batter if liquid has settled on the bottom.
- In blender, whip 2 c.
- of batter at a time, thinning it with 1/2-3/4 c.
- water.
- Batter will be quite thin.
- Heat a 10-inch or 12-inch non-stick frying pan over medium to medium-high heat.
- 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.
- Batter should be no thicker than 1/8 inch.
- Do NOT turn.
- Injera is cooked through when bubbles appear all over the top.
- Lay each Injera on a towel for a minute or two then stack in a covered dish to keep warm.
- (VERY important to rest on towel before stacking!) For those not familiar with Injera, serve it as the"utensil" when serving thick stews.
- Use pieces of injera to scoop or pick up bites of stew-- no double-dipping-- eat your"utensil" each time.
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