RCI-BR.008.0097.001
Injera II
Injera, a spongy crepe-like bread (slightly sour), is almost always eaten with Ethiopian stews. If you've been to an Ethiopian Restaurant, they probably used the injera as both plate and utensils.
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultybeginner
Ingredients
- 3 cup
- ½ cup
- cornmeal½ cupor masa harina
- active dry yeast1 tbsp(one package)
- 3½ cup
Method
1
In a large mixing bowl, combine the cornmeal, all-purpose flour, and wheat flour, then stir in the active dry yeast until evenly distributed throughout the dry mixture.
5 minutes
2
Gradually add warm water (about 110°F/43°C) to the dry ingredients, whisking continuously until a smooth, pourable batter forms with no lumps.
5 minutes
3
Cover the bowl loosely with a clean kitchen towel or plastic wrap and set it in a warm place to ferment and rise until the batter is bubbly and has increased slightly in volume.
60 minutes
4
Stir the batter gently and adjust the consistency if needed by adding a small amount of water; the batter should be thin enough to spread easily, similar to a crepe batter.
3 minutes
5
Heat a large non-stick skillet or griddle over medium heat until hot, then lightly grease it with a small amount of oil or cooking spray.
3 minutes
6
Pour a ladleful of batter onto the center of the skillet and quickly swirl the pan in a circular motion to spread the batter into a thin, even round approximately 10–12 inches in diameter.
1 minutes
7
Cook the injera uncovered until the surface appears dry, bubbles have formed and popped across the top, and the edges begin to lift from the pan; do not flip the bread.
3 minutes
8
Remove the injera from the skillet and transfer it to a clean surface to cool, then repeat the process with the remaining batter, stacking the cooled breads between sheets of parchment to prevent sticking.
2 minutes