Injera: Ethiopian Flat Bread

Injera: Ethiopian Flat Bread Injera


3 cups self-rising flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 tablespoon active dry yeast
3 1/2 cups warm water


Mix everything together to form a batter.

Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.

It can sit as long as - hours.

When ready, stir batter if liquid has settled on bottom.

Then whip in blender,  cups of batter at a time, thinning it with / - / cup water.

Batter will be quite thin.

Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.

Use / cup batter per injera for a -inch pan or / cup batter for a 0-inch pan.

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

Batter should be no thicker than /-inch.

Do not turn over.

Injera does not easily stick or burn.

It is cooked through when bubbles appear all over the top.

Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.

Finished injera will be thicker than a crepe, but thinner than a pancake.

Tagged as:

Injera, Snacks, Dishes, Ethiopian Recipes, Ethiopian Food, Snacks, Gursha, Dishes, Traditional Foods


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