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LOCATION: Recipes >> African >> Injera 02

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Injera (Ethiopian Flat Bread)
Yield: 1 Servings

1 3/4 c flour
1/2 c self-rising flour
1/4 c whole wheat Flour
1 pk dry yeast
2 1/2 c water
1/2 ts baking soda
1/2 ts salt

Combine the flours and yeast in a ceramic or glass bowl. Add the
warm water and mix into a fairly thin, smooth batter. Let the
mixture sit for three full days at room temperature. Stir the
mixture once a day. It will bubble and rise. When you are ready
to make the injera, add the baking soda and salt and let the batter
sit for 10-15 minutes. Heat a small, nonstick 9-inch skillet. When
a drop of water bounces on the pan's surface, take about 1/3 cup
of the batter and pour it in the skillet quickly, all at once.

Swirl the pan so that the entire bottom is evenly coated, then
return to heat. The injera is cooked only on one side and the bottom
should not brown. When the moisture has evaporated and lots of
"eyes" appear on the surface, remove the injera. Let each injera
cool and then stack them as you go along. If the first injera is
undercooked, try using less of the mixture, perhaps 1/4 cup, and
maybe cook it a bit longer. Be sure not to overcook it. Injera
should be soft and pliable so that it can be rolled or folded, like
a crepe.

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