FODDER Flactem's Online Recipes
Injera (Ethiopian Flatbread) (hits: 1480 )
||12 flatbreads; 6 servings
|Added by erin||Country/Provence not provided |
1 1/2 cups all-purpose flour
1 1/2 cups buckwheat flour (see notes)
2 1/2 tsp baking powder
1 1/2 tsp salt
2 eggs, beaten
About 3 cups club soda
1. In a large bowl, whisk together the flours, baking powder, and salt. Add eggs and club soda and whisk until batter is smooth. It should have the consistency of pancake batter; add more club soda if needed.
2. Spray a 10-inch nonstick frying pan lightly with cooking oil spray and set over medium heat. When hot, pour 1/3 cup batter into the pan, tilting to coat most of the bottom. Cook until flatbread appears bubbly and dry on top, 2 to 3 minutes; do not turn.
3. Slide bread onto a serving platter. Cover with a kitchen towel and keep warm in a 200-degree oven while you cook remaining breads.
4. Place one injera flat on each of six dinner plates and top with stew (see "Beef Stew in Spicy Berbere Sauce). Serve with remaining injera to scoop up the food.
Serve with Beef Stew in Spicy Berbere Sauce.
In this version, buckwheat flour and club soda mimic the crumpetlike texture of real injera, with is made from fermented "teff," a grain common in Ethiopia.