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Injera (Ethiopian bread) Recipe

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This recipe for Injera (Ethiopian bread) is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. warm water
2 1/2 c. self -rising flour, or a mixture of flour, baking powder and teff flour
3 T. club soda
Directions:
Directions:
Put the warm water into a blender. Add the flour to the water and blend, slowly at first, and then with rapid speed. You should probably do this in two batches unless you have a very large and powerful blender. A food processor will work, too, as long as you are careful with it. Scrape down the sides of the mixing bowls with a rubber spatula regardless of what machine you use.

Place the batter in a 6 cup bowl and stir in the club soda.

Heat a 12 inch electric frying pan to 400. Pour 1/4 c. of batter onto one corner of the hot pan. Immediately tilt the pan about to cover the bottom of the pan evenly with the batter. Cook, uncovered, until the top of the pancakelike bread is filled with holes and no longer wet. The edges should begin to curl just a bit. Remove quickly with your fingers and place the bread on a kitchen towel. Let it cool for 3 or 4 minutes as you prepare the next bread. Place the cooled breads on a plate.

Continue this process until all of the better is used. Stack the cooled breads one on top of the other and then cover with plastic wrap until dinner.

These breads can be made up to 3 hours before serving.
Personal Notes:
Personal Notes:
You can also use a crepe pan for this, very nicely. I use 1 1/2 cup self rising flour and 1 cup teff and get injera that looks and tastes like the stuff in the Ethiopian restaurants in Washington, DC.

 

 

 

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