Injera (Ethiopian Flat Bread)
Servings : 1
Categories : Vegetarian Breads
1 3/4 cups Flour
1/2 cup Self-rising flour
1/4 cup Whole wheat Flour
1 package Dry yeast
2 1/2 cups Water, warm
1/2 teaspoon Baking soda
1/2 teaspoon Salt
Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and
mix into a fairly thin, smooth batter. Let the mixture sit for three full days
at room temperature. Stir the mixture once a day. It will bubble and rise. When
you are ready to make the injera, add the baking soda and salt and let the
batter sit for 10-15 minutes. Heat a small, nonstick 9-inch skillet. When a drop
of water bounces on the pan's surface, take about 1/3 cup of the batter and pour
it in the skillet quickly, all at once. Swirl the pan so that the entire bottom
is evenly coated, then return to heat. The injera is cooked only on one side and
the bottom should not brown. When the moisture has evaporated and lots of "eyes"
appear on the surface, remove the injera. Let each injera cool and then stack
them as you go along. If the first injera is undercooked, try using less of the
mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to
overcook it. Injera should be soft and pliable so that it can be rolled or
folded, like a crepe.