Ethiopian Flat Bread (Injera)

Prep time : 10 mins

Cook time : 10 mins

Total time : 10 mins

Author :Vahchef

Main Ingredient : 0

(89 ratings)

0 reviews so far

Servings : 0 persons

Published date : November 21, 2016

Ingredients used in Ethiopian Flat Bread (Injera)

Method:

• Mix all the ingredient together and let it set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
• When ready, stir batter if liquid has settled on bottom.
• Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water. Batter will be quite thin.
• Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
• Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible. Batter should be no thicker than 1/8-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.

To serve, overlap a few injera on a platter and place stews on top or lay one injera on each dinner plate, and ladle stew servings on top.