WebHeat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes.
Preview
See Also: Bread RecipesShow details
Injera is a sour flatbread used in Ethiopian and Eritrean cuisine that is thicker than a crepe but thinner than a pancake and has a delightfully sour taste. In Ethiopian and Eritrean cuisines, vegetable, lentil, or meat dishes are served on top of the injera, and the food is eaten with your hands, using the injera to scoop up the food.
For more authentic Injera, add 1/2 c. teff flour and reduce whole wheat flour to 1/4 c. (NOTE: Use multiple frying pans to quicken the cooking task)" Mix all ingredients in a large bowl. Cover and let set an hour or longer until batter rises and becomes stretchy.
Vegetable, lentil, or meat dishes are often served on top of the injera, and the food is eaten with your hands, using the injera to scoop up the other dishes. Traditional injera uses all teff flour, made from the seeds of an annual grass native to the Horn of Africa.
Using a scoop, pour batter into the skillet creating a 6-inch circle. Quickly and carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across. Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate. Repeat with remaining batter.