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home > recipes > breads > injera
Injera (Thin Round Ethiopian Bread) Teff, the millet used by Ethiopians isn't easy to find outside of that region, so this recipe is adapted to resemble real injera closely. Baked on a griddle, this think pancake-like bread is a perfect scoop for Ethiopian Wats (stews) (makes 18) 4 cups self-rising flour 1 cup whole wheat flour 1 tsp. baking powder 2 cups club soda 4 - 4 1/2 C water 1-8 tbsp. vegetable oil Put the flours in a bowl and add baking powder. Stir well. Add club soda and four cups of water. Mix into a smooth thin batter. Heat 1 tbsp. of oil in an omelet pan or skillet set on medium high heat. Thinly spread batter in skillet and cook until bubbles form and dry out on top. Remove and keep warm in loose foil. Repeat. Serve injera with a WAT (or Stew) and use torn bread wedges as scoops to eat. +++++++++++++++++++++++++

Injera


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keyword: injera
recipes for breads
recipes by PoohBearMe
Email Address:
(posted November 12, 1997)

Injera
(
Thin Round Ethiopian Bread)

Teff, the millet used by Ethiopians isn't easy to find outside of that
region, so this recipe is adapted to resemble real injera closely.
Baked on a
griddle, this think pancake-like bread is a perfect scoop for Ethiopian Wats
(stews)

(makes 18)
4 cups
self-rising
flour
1 cup whole
wheat flour
1 tsp.
baking powder
2 cups
club
soda
4 - 4 1/2 C water
1-8 tbsp. vegetable oil

Put the flours in a bowl and add
baking powder. Stir well. Add club soda and
four cups of water. Mix into a
smooth
thin batter.
Heat 1 tbsp. of oil in an
omelet
pan or skillet set on medium high heat.
Thinly spread
batter in skillet and cook until bubbles form and
dry out on
top. Remove and keep warm in loose foil. Repeat. Serve injera with a WAT (or
Stew) and use torn bread wedges as scoops to eat.

+++++++++++++++++++++++++


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