Injera (African [ Ethiopian] Flat Bread) Recipe #172780
This is a simplified version of Injera. There are many sites where you can find the more traditional way of making it but this is quite close in taste and texture and 300 times easier. Injera is used the same way some cultures use Tortillas, as a scoop and/or wrap for food. Try this with any sort of saucy dish... it's great and oh so simple.
by JanetC-KY
17 min | 2 min prep
1 batch
- 2 cups self-rising flour
- 2 cups seltzer water (club soda)
- Mix the flour with the water; you want to have a somewhat liquid consistency.
- Heat a large non-stick frying pan. The secret of making injera is that the pan be very hot.
- Pour a thin layer (think crepe thinness) of mixture on the pan; cook until the bottom goldens and the top becomes sponge like.
- You CAN turn it and cook the other side to crispness and brownness but traditionally the top side is supposed to be spongy -- let the bottom cook but don't turn it.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 172780 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars