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LOCATION: Recipes >> Breads Yeast >> Injera (Thin Round Ethiopian Bread

Print this Recipe    Injera (Thin Round Ethiopian Bread

4 cups self-rising flour
1 cup whole wheat flour
1 tsp. baking powder
2 cups club soda
4 - 4 1/2 cups water
1-8 tbsp. vegetable oil

Put the flours in a bowl and add baking powder. Stir well. Add club
soda and four cups of water. Mix into a smooth thin batter.

Heat 1 tbsp. of oil in an omelet pan or skillet set on medium high
heat. Thinly spread batter on pan and fry until top begins to dry.
Flip and brown other side. Stack and serve.

Teff, the millet used by Ethiopians isn't easy to find outside of
that region, so this recipe is adapted to resemble real injera
closely. Baked on a griddle, this think pancake-like bread is a
perfect scoop for Ethiopian Wats (stews). (makes 18)


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1 of 2 people found the following review helpful:
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Teff is available, May 10, 2006 - 09:04 PM
Reviewer: Anonymous from Seattle, WA
Real injera is not made with wheat flour. Teff is available at most natural food stores. If you want to make injera, use an authentic recipe that calls for teff and not wheat.

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