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Injera (flat bread)
4 c Self-rising flour
1 c Whole wheat flour
1 ts baking powder
2 c 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 cooken 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.
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| Free recipe:
Injera (flat bread)
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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