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.
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SavageWolf93
[email protected]This injera recipe blew my mind! It was so soft and fluffy, with a slightly sour flavor that perfectly complemented my Ethiopian stews. Definitely a winner!
Sharoz Shah
[email protected]This injera recipe is a game-changer! I've tried many recipes before, but this one produces the most authentic Ethiopian flatbread I've ever had. It's soft, spongy, and has the perfect sour tang. Highly recommend!
Mano Rajpoot
[email protected]I was pleasantly surprised by how easy this injera recipe was to follow. The end result was a soft, spongy flatbread with a slightly tangy flavor. It was perfect for my Ethiopian feast. Will definitely be making this again!
idongesit josiah
[email protected]Amazing injera! It was soft, slightly sour, and had a lovely spongy texture. I used it to scoop up a spicy Ethiopian stew and it was delicious. Definitely a keeper recipe!
Favour Otoghile
[email protected]Loved this injera recipe! The teff flour gave it a unique flavor and texture that I hadn't tasted before. It was soft, slightly tangy, and paired perfectly with my Ethiopian stew. Will definitely be making this again!
Mr Huzaif (Mufti)
[email protected]This recipe is a winner! The injera came out perfectly - soft, spongy, and with a subtle sour flavor. It was the perfect accompaniment to my spicy Ethiopian dishes. Will definitely be making this again!
ROHAN FF
[email protected]Delicious! Followed the recipe exactly and the injera turned out perfectly. It was soft, tangy, and had a lovely honeycomb texture. Served it with Ethiopian lentil stew and it was a hit! Will definitely make it again.
GhostPs
[email protected]This is my go-to injera recipe whenever I crave Ethiopian food. The spongy texture and sour tang are spot-on. Plus, it's surprisingly easy to make. Highly recommend!
Ad Arpon
[email protected]This injera recipe is a keeper! It's a bit time-consuming, but worth every minute. The fermented batter gives the flatbread a unique sour flavor and chewy texture that pairs perfectly with Ethiopian stews. Highly recommend!
SALI Hyseni
[email protected]This is the real deal! The injera was just like what I had in Ethiopia. It was soft, spongy, and had a wonderful sour tang. My family loved it with spicy stews and lentils. Will be making this again soon!
Alalo Dorcas
[email protected]As an Ethiopian food enthusiast, I was skeptical at first, but this recipe exceeded my expectations. The injera was incredibly soft, spongy, and had just the right amount of sourness. It was so good, I ate it all in one sitting!
Tomas Maslauskas
[email protected]Followed the recipe to a T, and the injera came out perfectly! The fermentation process did wonders for the flavor, resulting in a slightly sour and slightly sweet bread. It was the perfect base for my Ethiopian feast. Definitely a keeper!
ASH BWOY SPENDER
[email protected]This recipe is a game-changer for anyone looking to make restaurant-quality injera at home. The step-by-step instructions made it foolproof, and the end result was soft, slightly tangy, and paired wonderfully with my favorite spicy Ethiopian dishes.
Ghulam Mustafa Bughio chaman
[email protected]The injera turned out amazing! It had the perfect balance of sourness and chewiness. I found it to be a great accompaniment to Ethiopian stews and sauces. Highly recommend!
xxxj Baloch
[email protected]I've been experimenting with various injera recipes, and this one takes the cake. The fermentation time allowed the teff flour to develop a rich, nutty flavor. Not only is it delicious, but it's also healthier than traditional wheat bread. Highly rec
Kanenei Teaboka
[email protected]This was my first attempt at making injera, and I'm thrilled with how it turned out. The recipe was clear and easy to follow, resulting in a soft, porous bread with the perfect sour tang. Will definitely be making this again!
Ishola Kemi
[email protected]As someone who's been craving authentic Ethiopian food for ages, this injera recipe hit the spot. The fermentation process added a unique depth of flavor that made it stand out from other flatbreads I've tried. Kudos to the chef!
samuel thompson
[email protected]This injera recipe is an absolute revelation of flavors! The result was a deliciously spongy flatbread with a mild sour tang from the teff flour - perfect for mopping up stews or enjoying as a solo treat. 10/10 would recommend!