Last week I shared my recipe for Chicken Wat, the super delish, yet quite easy-to-make Ethiopian stew. And while it is superb all by its onesies…it jumps to a whole new level when served with injera (Ethiopian flat bread). I will admit that my injera recipe is not quite authentic – I didn’t use teff flour & I didn’t let it ferment for the requisite 2-3 days. Regardless…it still comes out delightfully spongy & flavorful. The best part about injera is that it stands in for both the “plate” & the “utensils”. Your kiddos will LOVE it!
Makes 20 12″ injera
Ingredients
- 3 c self-rising flour (see NOTE)
- 1/4 c whole wheat flour
- 1/2 c cornmeal
- 1/2 c teff flour (see NOTE)
- 1 T active dry yeast
- 3-1/2 c warm water
Combine all ingredients & let sit in large bowl, covered, 1-6 hrs.
When ready to cook, stir batter if liquid has settled on the bottom. In blender or food processor whip 2 c batter with 1/2 c water (it will be quite thin).
Heat a 12″ nonstick frypan (I used a crepe pan) without oil over med-high heat. Pour 1/2 c batter into center of pan & quickly swirl to spread batter as thin as possible (no thicker than 1/8″). Cook without turning until bubbles appear all over top & batter no longer looks wet.
Remove injera from pan & lay on clean towel for 1-2 min. Then stack in covered dish to keep warm. Serve immediately!
NOTES:
- If you don’t have self-rising flour, here is a basic recipe: 1 c self-rising flour = 1 c all-purpose flour + 1-1/2 t baking powder + 1/4 t salt
- If you don’t have teff flour, increase whole wheat flour to 1/2 c.
Recipe adapted from Extending the Table…A World Community Cookbook