Injera Injera Traditional Ethiopian food is famous for hot spicy food served on top of a soft pancake-like bread called injera. True injera is made from a very nutritious grain called teff, but whole wheat and white flours work too. The soft warm bread is delicious with Ethiopian Lentils, couscous, and cool creamy cucumbers! Makes 14 5-inch injera.
Ingredients
Instructions
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In a bowl, combine the water and yeast. Let sit for 2 minutes, until the yeast has dissolved. Stir in the honey. Gradually add the teff or millet flour, white flour, whole wheat flour, salt, and baking soda, whisking to form a smooth batter. Stir in the oil and let the batter sit for 15 minutes. Heat a griddle to medium high. Ladle ¼ cup of the batter onto the griddle, spreading the batter to form a thin pancake-like bread. Cook until bubbles form and the bread is slightly dry. Turn and lightly brown the second side. Remove to a plate, cover, and serve warm.
1¾cups warm water ½tsp baking yeast 1tsp honey ¼cup teff flour or millet flour ½cup unbleached white flour ½cup whole wheat flour ¼tsp salt ¼tsp baking soda ½tsp vegetable oil