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Forum: rec.food.recipes
Date: 03/06/1999
Author: Jim Weller

Injera, the traditional bread of Ethiopia, is a sourdough pancake made with tef. You can get approximately the same thing using wheat flour and baking soda and/or club soda. Here are three versions both eggless and with eggs.

Title: Injera
Categories: Breads, African
Yield: 4 servings

1/2 cup Flour; whole wheat
1/3 cup Flour; white
1 Tbsp Sugar, brown
1/2 tsp Salt
1/2 tsp Baking powder
2 Egg; beaten
2 cup Buttermilk
1 Tbsp Oil

Sift together the flours, sugar, salt, baking powder, and baking soda. Combine eggs, buttermilk and oil. Add this mixture all at once to flour mixture. Stir until smooth.

Pour 2 tablespoons of batter into a hot, lightly greased 6" skillet so that the batter covers the bottom. Lift and quickly rotate the pan to even out the batter. return skillet to medium heat. Cook about one minute or until lightly browned on the bottom. Invert bread onto paper towels. Serve warm. Makes approximately 16 to 20 (serves three to four).

Title: INJERA (Flat bread)
Categories: Ethiopian, African, Breads
Yield: 8 servings

4 cup Self-rising flour
1 cup Whole wheat flour
1 tsp Baking powder
2 cup Club soda

Combine flours and baking powder in a bowl. Add club soda plus about 4 cups water. Mix into a smooth, fairly thin batter. Heat a large, non-stick skillet. When a drop of water bounces on the pan's surface, dip enough batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.

When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooked only on one side, and not too browned. If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner. But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew. Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.

Title: Injera-Ethiopian Bread
Categories: African, Breads
Yield: 1 servings

3/4 cup Buckwheat flour
3/4 cup All-purpose flour
3 tsp Baking powder
1 cup Club soda
1/2 tsp Salt
1 Egg -- beaten
2 Tbsp Butter -- melted

Mix flours, baking powder and salt in a bowl. Stir in egg and club soda until batter is creamy. Cook at once on a buttered skillet. Fry 2 Tbsp. batter for 1-2 minutes on one side only. Serve warm with or under main dishes. the club soda takes place of a sourdough starter. (This is made in the same fashion as crepes in a pan.)

Recipe By: African Cookery-Annette Merson

Happy Baking,

Betsy
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