Injera Recipe #140763
This soft, spongy flat bread is used instead of utensils to scoop up a stew or vegetables. It is traditionally made with teff flour, a type of millet grown in Ethiopia. If you can't find teff you can substitute buckwheat or wheat flour, as this recipe does. The batter is usually treated as sourdough - a small portion saved from each recipe and allowed to ferment, then added to the new batter next time injera is made. This recipe uses baking soda and club soda to produce the same bubbly effect.
by ~Rita~
7 min | 5 min prep
SERVES 6 , 6 crepe like bread
- 2 cups whole wheat flour (a finely milled type such as chapati flour works well- you can also substitute buckwheat flour)
- 1 cup unbleached white flour
- 1/2 teaspoon baking soda
- 2-3 cups club soda
- Combine flour and baking soda in a large bowl.
- Add club soda, stir well to form a thin batter.
- Heat a large well-seasoned or non-stick griddle until hot. Brush lightly with oil.
- Using a large cup or ladle, begin on the outside of the griddle and pour in a circle around the inside edges until the center is filled inches Quickly tilt the griddle back and forth to fill in any holes and spread evenly. As if makinmg crepes.Cook for 1-2 minutes, until surface is spongy and filled with tiny air bubbles. Do not flip the bread - just slide off griddle onto a large plate. Continue cooking injera until batter is used, transfering them to the plate as they are done. Arrange them around the outside edges of the plate so that the centers overlap. Serve immediately with a meat or vegetable stew.
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5 stars