Injera (Ethiopian Flat Bread) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Stir together the whole wheat flour, all-purpose flour, brown sugar, salt, baking powder and baking soda.
2. Combine the eggs, buttermilk, and the 1 tbsp cooking oil; add all at once to the flour mixture, stirring until smooth.
3. 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.
4. Invert the bread onto paper toweling. (If necessary, loosen the bread with a small spatula.).
5. Repeat with the remaining batter. Roll up jelly-roll style and serve warm.
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