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Ethiopian Injera
Category : Method
- Take the teff flour in a mixing bowl & sift in the all-purpose flour.
- Add salt & water & mix to a batter, avoiding lumps.
- Add the yeast & mix lightly yet evenly - don't over-mix.
- Heat a smooth-surfaced nonstick pan or lightly oiled cast-iron skillet.
- Coat the pan with a thin layer of batter.
- Injera should be thicker than a crepe, but not as thick as a traditional pancake.
- It will rise slightly when it heats.
- Cook until holes appear on the surface of the bread.
- Once the surface is dry, remove the bread from the pan and let it cool.
- Injera is used as a utensil on which the entree (a stew/gravy/lentils/veggies) is served with no utensils so pieces of injera are torn with the right hand & used to scoop the entrees placed directly onto it like rotis/naans used by Indians.
- Extra injeras are served as rolls on the side as shown in the picture.
Ingredients:
3/4 cup - all-purpose flour
1 cup - water
1 tsp - yeast
A pinch of salt
Peanut or vegetable oil
3/4 cup - all-purpose flour
1 cup - water
1 tsp - yeast
A pinch of salt
Peanut or vegetable oil
