RCI-BR.008.0096.001
Injera I
Soft Ethiopian bread. One bag is the amount quoted. It usually suffices for 500 g flour. I do not know how many grams it is, about 1 Tbs. On the cook in a Phalashi (that's an Ethiopian Jewish) restaurant in the central station in Tel-Aviv.
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultybeginner
Ingredients
- ½ kg
- 1 bag
- gm quick yeast50 unit
- ½ cup
- 8 cups
Method
1
In a large mixing bowl, combine the sifted flour and baking powder, whisking them together until evenly distributed.
2 minutes
2
Gradually add water to the dry ingredients, stirring continuously until a smooth, thin, pourable batter forms with no lumps. The batter should have a consistency similar to crepe batter.
3 minutes
3
Add a small amount of oil to the batter and stir to incorporate, which will help keep the injera pliable and prevent sticking.
1 minutes
4
Allow the batter to rest at room temperature so the baking powder activates and the flour fully hydrates.
5 minutes
5
Heat a non-stick skillet or flat griddle over medium heat and lightly grease the surface with a small amount of oil.
3 minutes
6
Pour a ladleful of batter onto the skillet and quickly swirl the pan in a circular motion to spread the batter into a thin, round disc approximately 8–10 inches in diameter.
1 minutes
7
Cook the injera on one side only until bubbles form across the entire surface and the edges appear dry and set; do not flip it. Cover with a lid partway through to steam the top.
3 minutes
8
Carefully slide the cooked injera onto a plate and repeat with the remaining batter, stacking the finished breads loosely. Serve warm alongside stews or lentil dishes.
15 minutes