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Ethiopian - Flat bread/Injera Recipe

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This recipe for Ethiopian - Flat bread/Injera, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Cups Warm Water
2 Cups Self-Rising Flour
3 Tbsp Club Soda
Vegetable Oil

Directions:
Directions:
Pour warm water into a blender or food processor. Add the flour, cover, and blend on low for 10 seconds. Turn blender on high and mix for vegetable oil 30 seconds, until smooth. Pour the batter into a mixing bowl and add the club soda. Mix with a spoon. The batter should have the consistency of heavy cream. Bring a 10-inch skillet to medium heat. Spread 2 tsp. oil over the pan with a pastry brush or paper towel. Use a ladle to pour some of the batter to one side of the pan. Quickly tilt the pan to spread the batter evenly over the bottom. Small bubbles will soon appear on the surface and the edges of the pancake will curl away from the pan. After 1 minute, use a spatula to remove the injera. Place it on a floursack kitchen towel to cool. The finished injera should be white and easy to bend. Repeat the process until batter is used up. Fold each injera in quarters and stack on a plate to serve.

 

 

 

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