Injera (ethiopian Flat bread)
Injera (Ethiopian Flat Bread)
In addition to being a bread, Injera is also used as an eating
utensil.
In Ethiopia and Eritrea, this spongy, sour flatbread is
used to scoop up meat and vegetable stews.
Injera also lines the
tray on which the stews are served, soaking up their juices as the
meal progresses.
When this edible tablecloth is eaten, the meal is
officially over.
1/4 cup teff flour
3/4 cup all-purpose flour
1 cup water
Pinch of salt
Peanut or vegetable oil
Put the teff flour into a mixing bowl, and sift in the
all-purpose flour.
Slowly add the water, stirring to avoid lumps.
Stir in the salt.
Heat a nonstick pan or lightly oiled cast iron skillet until a
water drop dances on the surface.
Make sure the surface of the pan
is smooth: Otherwise, your injera might fall apart when you try to
remove it.
Coat the pan with a thin layer of batter.
Injera should
be thicker than a crêpe, but not as thick as a
traditional pancake.
It will rise slightly when it heats.
Cook
until holes appear on the surface of the bread.
Once the surface is
dry, remove the bread from the pan and let it cool.