Injera II
Ingredients
- 3 cup self-rising flour
- ½ cup whole wheat flour
- ½ cup cornmeal, or masa|masa harina
- 1 tbsp active dry yeast, (one package)
- 3½ cup warm water
- In a large bowl, mix the above ingredients.
- Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3-6 hours.
- When ready, stir batter if liquid has settled on bottom.
- Then whip in blender, 2 cups of batter at a time, thinning it with ½ - ¾ cup water. Batter will be quite thin.
- Cook in non-stick frypan without oil over medium or medium-high heat.
- Use ½ cup batter per injera for a 12-inch pan or ? cup batter for a 10-inch pan.
- Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
- Batter should be no thicker than ?-inch. Do not turn over. Injera does not easily stick or burn. It is cooked through when bubbles appear all over the top.
- Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
- Finished injera will be thicker than a crepe, but thinner than a pancake.
- To serve, overlap a few injera on a platter and place stews on top (I think most kinds of spicy bean or veggie stews/curries would be great with this. For Ethiopian food, the spicier the better).
- Or lay one injera on each dinner plate, and ladle stew servings on top.
- Give each person three or more injera, rolled up or folded in quarters, to use for scooping up the stews.
- I calculated that if you make 15 x 12-inch injeras, each would be about 120.
- (Teff is a kind of millet) and reduce the whole wheat flour to ¼ cup.
This article uses material from the "Injera II" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License