Injera

From: Gerry 999

On Jul 1, 2008

This was a morning quick pick - and a very good pick at that! I was pleased with this recipe, already have a good many ideas that I am looking forward to trying! I was surprised how easy this was to make and wondered how I had not found this recipe before - this tour has made for some really new to us recipes.

From: Harley Quinn

On Jun 25, 2008

Perfect Injera! I used buckwheat flour, and since I have had injera in Africa--I was pleasantly surprised at how this recipe came out so very close. I used it to dip into African Peanut Stew (Elephant Stew!). Awesome. Thank you Rita! Made for ZWT4

From: Inge 1505

On Oct 14, 2005

Quick, simple and good. Used it to mop up the juices of Tibs - Ethiopian Lamb Stew #118132. My batter needed about 2 1/4 cups club soda to be runny enough. I did not miss salt in the bread since I ate it with the stew. Will certainly make it again, though I am now tempted to try a sourdough version of this.

From: KiminyMe

On Dec 16, 2007

This was good and easy! I ended up using almost 4 cups of club soda to get the right consistency, but I made ten cakes using a 10" skillet. My family was surprised when I told them I used regular store-bought whole wheat flour instead of teff--they thought it was nearly identical to the bread we get at a local Ethiopian restaurant. I would recommend using a mixer or blender for this to break up all the flour lumps. You could easily do two batches in a blender, and use the blender pitcher to pour the batter into the skillet.