Ethiopian Flat Bread (Injera)

Recipe by luvinlif2k
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
UNITS: US

INGREDIENTS

Nutrition
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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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