Ingredients Jump to Instructions ↓

  1. Exported from MasterCook II

  2. Ethiopian Flat Bread (Injera)


  4. 1 Preparation Time :

  5. Categories : Cornmeal

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. --In A Large Bowl, Mix--

  8. 3 Cups Self-Rising Flour

  9. 1/2 Cup Whole Wheat Flour

  10. 1/2 Cup Cornmeal -- or masa harina

  11. 1 T Active Dry Yeast -- (one package)

  12. 3 1/2 Cups Warm Water

  13. Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3-6 hours. When ready, stir batter

  14. if liquid has settled on bottom. Then whip in blender, 2 cups of batter at

  15. a time, thinning it with 1/2 - 3/4 cup water. Batter will be quite thin.

  16. Cook in non-stick frypan WITHOUT OIL over medium or medium-high heat. Use

  17. 1/2 cup batter per injera for a 12-inchpan or 1/3 cup batter for a 10-inch pan.

  18. Pour batter in heated pan and quickly swirl pan to spread batter as thin as

  19. possible. Batter should be no thicker than 1/8-inch. Do not turn over.

  20. Injera does not easily stick or burn. It is cooked through when bubbles

  21. appear all over the top. Lay each injera on a clean towel for a minute or two,

  22. then stack in covered dish to keep warm. Finished injera will be thicker than

  23. a crepe, but thinner than a pancake.

  24. To serve, overlap a few injera on a platter and place stews on top (I think

  25. most kinds of spicy bean or veggie stews/curries would be great with this.

  26. For Ethiopian food, the spicier the better). Or lay one injera on each dinner

  27. plate, and ladle stew servings on top. Give each person three or more injera,

  28. rolled up or folded in quarters, to use for scooping up the stews.

  29. 15 12-inch injeras, each would be about 3% CFF. For a more authentic injera, add

  30. 1/2 cup teff flour

  31. 1/4 cup.

  32. NOTES:

  33. Injera, a spongy crepe-like bread (slightly sour), is almost always eaten with

  34. Ethiopian stews. If you've been to an Ethiopian restaurant, they probably used

  35. the injera as both plate and utensils. The injera are layered on a round table

  36. and the stews are piled on top -- then more injera are used to scoop up and eat

  37. the stew. And of course once the stew is gone the injera underneath it are

  38. suffused with all the yummy juices. It takes a while to cook up each injera but

  39. it's really easy.

  40. Ethiopian Flat Bread (Injera) -- makes 15-20 12-inchi injera

  41. (from "Extending the Table... A World Community Cookbook" by Joetta Handrich

  42. Schlabach) - - - - - - - - - - - - - - - - - -


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