Injera - Ethiopian Flatbread
This recipe retains a taste close to the traditional Injera that is traditionally typically from teff flour that's been fermented for 2-3 days. In 35 minutes or so, you can have injera to pile stews onto and to let dinners tear off pieces to scoop up the stews with their hands. It be made gluten-free by exchanging the all-purpose flour for teff to combine with the rice flour.
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Servings: 6
Equipment
- Large bowl
- Wooden spoon
- Teapot or saucepan
- 12-inch flat-bottomed skillet, preferably nonstick, with lid
- ¼ cup ladle
Ingredients
- 220 gr Rice flour
- 220 gr All-purpose flour (Sub: Teff flour to make gluten free)
- 2¼ tsp Dry active yeast
- 1 tsp Salt
- 800 ml Warm water
- ½ cup Boiling water
Instructions
Make Batter
- In a large bowl, mix yeast and a little warm water. Stir to combine. Add both flours and salt. Stir in most of the warm water with a wooden spoon. Add water as needed to end up with a smooth batter similar to a thick pancake batter. Cover bowl with plastic wrap and let sit on the counter for 1 hour.
- After 1 hour, stir the batter and then slowly stir in the boiling water and stir constantly until it becomes a thinner crepe batter, another minute. Let stand uncovered for another 20 minutes before using.
Cook Injera
- Lightly grease skillet on medium heat. Pour enough batter in the pan so that batter will look like a thin crepe when swirled to cover the whole bottom of the pan. Cook until air bubbles begin to appear, about 30 seconds. Cover and cook another 1 minute. Remove cover and slide injera onto a plate. Cover with a moist towel and then repeat the process until all the batter is gone.
Nutrition
Calories: 281kcal | Carbohydrates: 59g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 390mg | Potassium: 105mg | Fiber: 3g | Sugar: 0.1g | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 2mg