Recipe: INJERA (Flat Bread) 🍞
Description: Discover the art of crafting traditional Ethiopian injera with this easy-to-follow recipe, perfect for lunch, snacks, or accompanying your favorite African dishes. This vegan and low-cholesterol bread boasts a delightful combination of self-rising flour, whole wheat flour, and baking powder, resulting in a light and airy texture that pairs beautifully with various stews and dishes.
Category: Breads
Keywords: Lunch/Snacks, Ethiopian, African, Vegan, Low Cholesterol, Healthy, < 60 Mins, Easy
Servings: 6
| Ingredients | Quantity |
|---|---|
| Self-rising flour | 4 cups |
| Whole wheat flour | 1 cup |
| Baking powder | 1 tablespoon |
| Club soda | 1 cup |
| Water | 4 cups |
Nutritional Information (per serving):
- Calories: 363.2
- Fat: 1.2g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 1136.4mg
- Carbohydrates: 76.5g
- Fiber: 4.7g
- Sugar: 0.3g
- Protein: 11g
Cook Time: 25 minutes
Prep Time: 15 minutes
Total Time: 40 minutes
Instructions:
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Combine Flours and Baking Powder: In a large mixing bowl, combine the self-rising flour, whole wheat flour, and baking powder. Stir until well combined.
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Add Liquids: Pour in the club soda and approximately 4 cups of water into the flour mixture. Mix thoroughly until you achieve a smooth and fairly thin batter consistency.
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Heat Skillet: Place a large, non-stick skillet over medium heat and allow it to preheat.
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Pour Batter: Once the skillet is adequately heated, perform a water test by dropping a small amount of water onto the surface. If it bounces, the skillet is ready. Quickly pour enough batter onto the skillet to cover the bottom entirely in one even layer.
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Swirl Pan: Immediately swirl the skillet to ensure the batter spreads evenly across the bottom surface. Return the skillet to the heat.
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Cook Injera: Allow the injera to cook until small holes start to form on the surface and the moisture has evaporated. It should be cooked only on one side and should not brown too much.
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Remove and Repeat: Once cooked, carefully remove the injera from the skillet. Stack it on top of each other as you continue to cook the remaining batter. Cover the stack with a clean cloth to prevent drying out.
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Adjust Cooking Time: If the first injera is undercooked or pasty, adjust the cooking time accordingly for the subsequent ones. Be mindful not to overcook, as you want them pliable enough to fold around stews.
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Serve: Serve the injera warm alongside your favorite Ethiopian or African dishes. Enjoy its light and airy texture that perfectly complements flavorful stews and dishes.
Mastering the art of making injera takes practice, but with these simple steps, you’ll soon be creating delicious flatbread to accompany your culinary adventures. Whether enjoyed with spicy lentil stews or savory vegetable dishes, this homemade injera is sure to delight your taste buds with its authentic flavors and textures.
