Injera Ethiopian Flat Bread
Source of Recipe
Submitted by Brandon Johnstun From Meals.com (Nestles)
Recipe Introduction
This is a flat bread that you eat your food with in an East African meal. My favorite of these is the ones Mrs. Bomani makes, hers are soooo good. Just like tortilla, naan, or corn meal, you tear off a piece, and scoop your food up and put it in your mouth. Ethhiopian Flat Bread, or injera, is traditionally made with a grain called teff, common to Ethiopia. Instead of baking soda or powder, Ethiopian cooks use a fermentation process for leavening. Made in flat rounds resembling large buckwheat pancakes, this spongy, moist bread is often 15 inches across. Injera is used to pick up bits of meat and vegetables at Ethiopian meals -- no silverware is used.
List of Ingredients
Tools
Bowl
Stirring spoon
Whisk
Measuring cup
Measuring spoon, 1 1/2 Tsp
Frying pan
Spatula
Ingredients
4 C Flour
1 C Whole wheat flour
1 1/2 Tsp Baking powder
16 fluid oz Club soda
Recipe
Serves: 12
Time required: Prepare: 8 minutes Cook: 18 minutes
Difficulty: Easy
Directions
1. Combine flour, whole wheat flour and baking powder in a large bowl.
2. Add club soda and mix to a smooth, thin batter.
3. Heat a large nonstick skillet. Add a small amount of batter along one edge, then tilt pan to cover the bottom. Batter should spread out over pan thinly. (Add up to 2 more tablespoons of whole wheat flour if the mixture is too thin.)
4. When moisture has evaporated and small bubbles appear on surface of bread, remove from pan. Bread should be cooked on one side but not browned.
5. Fold bread in half then half again.
6. Pile breads onto a large platter, covering with a towel until ready to serve. Or you can place them in an insulated tortilla holder.
Serve with
Any food you want to eat with your hands.
Great for kids to eat a simple meal. Gives them something to do and not notice all the vegetables you get them to eat.
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