Injera (Ethiopian Flatbread)
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 3/4 cups unbleached white flour1/2 cup self-rising flour1/4 cup whole-wheat flour1 package dry yeast2 1/2 cups water1/2 teaspoon baking soda1/2 teaspoon salt
1. Combine flours and yeast in a glass or ceramic bowl.
2. Add warm water and mix until smooth.
3. Let mixture sit for 3 full days at room temperature, stirring once a day.
4. The mixture will bubble and rise.
5. Add the baking soda and salt and let batter sit for 10-15 minutes .
6. Preheat a 9" skillet to the point where water will bounce off it.
7. Pour about 1/3 of the batter onto the skillet quickly and make sure you've evenly coated the pan.
8. Only cook the injera on one side, and it should not brown.
9. It's done when the moisture has evaporated and"eyes" appear on the surface.
10. Serve with Ethiopian stews.
Number of Servings: 3
Recipe submitted by SparkPeople user BREEAK.
2. Add warm water and mix until smooth.
3. Let mixture sit for 3 full days at room temperature, stirring once a day.
4. The mixture will bubble and rise.
5. Add the baking soda and salt and let batter sit for 10-15 minutes .
6. Preheat a 9" skillet to the point where water will bounce off it.
7. Pour about 1/3 of the batter onto the skillet quickly and make sure you've evenly coated the pan.
8. Only cook the injera on one side, and it should not brown.
9. It's done when the moisture has evaporated and"eyes" appear on the surface.
10. Serve with Ethiopian stews.
Number of Servings: 3
Recipe submitted by SparkPeople user BREEAK.
Nutritional Info Amount Per Serving
- Calories: 373.7
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 1.9 mg
- Total Carbs: 78.6 g
- Dietary Fiber: 3.7 g
- Protein: 11.0 g
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