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. I posted this to serve with my Recipe #455567 Doro Wat.
Provided by breezermom
Categories Breads
Time 45m
Yield 24 Injera
Number Of Ingredients 9
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
