This traditional Ethiopian flatbread is a great way to spice up your next stew dinner. Follow the recipe and lay the injera on a plate, then pour the stew over the flatbread and serve it to your guests. Smart Recipes, African Recipes, Grains Recipes, Recipes Grains African Original Injera Original Injera Recipe | PT15M Serves 12 Ingredients: 0.5 Cup Teff Flour 0.5 Cup Cornmeal 0.25 Cup Whole Wheat Flour 3 Cups Self Rising Flour 1 Tablespoon Active Dry Yeast 3.5 Cups Water In a large bowl, combine flours and cornmeal. In another bowl, a small one, place yeast with 3 tablespoons of warm water. Set aside for a few minutes to rise. After that add yeast mixture to the flour mixture along with remaining warm water. Mix well to combine. Let sit covered for about one hour or until batter rises and becomes stretchy. When ready to use, stir batter as some content may have sit at the bottom. Whip batter in a blender thinning it with ½ or ¾ cup of water. The end product should be very thin. Heat a nonstick pan without oil and cook Injera over medium heat. Dollop half cupful of batter per injera and quickly swirl the pan to spread the batter. It has to be as thin as possible or 1/8 inch would be enough. No need to flip and cook the other side. It’s done when you see bubbles on top of it. The prepared injera has to be thinner than pancake and thicker than crepes. Lay few injera on a serving plate and top with stew and serve.

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