injera (ethiopian flat bread)
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Holidays
INJERA (ETHIOPIAN FLAT BREAD)
This recipe comes from Classic International Recipes. This dish is popular in Ethiopia, and is used to scoop up stews, or "wat". The recipe information states that it is similar in taste to buttermilk pancakes, but thin, like crepes. Traditionally, injera is formed into a large circle.
Ingredients
- 1⁄2cup whole wheat flour
- 1⁄3cup all-purpose flour
- 1tablespoon brown sugar
- 1⁄2teaspoon salt
- 1⁄4teaspoon baking powder
- 1⁄8teaspoon baking soda
- 2eggs, beaten
- 2cups buttermilk
- 1tablespoon cooking oil
Direction
- Stir together the whole wheat flour, all-purpose flour, brown sugar, salt, baking powder and baking soda.
- Combine the eggs, buttermilk, and the 1 tbsp cooking oil; add all at once to the flour mixture, stirring until smooth.
- Pour 2 tbsp of the batter into a hot, lightly greased 6 inch heavy skillet over medium heat; lift and quickly rotate the pan so that the batter covers the bottom of the skillet. Return the skillet to medium heat. Cook about 1 minute or till light brown on the bottom.
- Invert the bread onto paper toweling. (If necessary, loosen the bread with a small spatula.).
- Repeat with the remaining batter. Roll up jelly-roll style and serve warm.