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Sunday, August 15, 2010

Making Injera Bread of Ethiopia and Eritrea

Injera is traditionally eaten in the African countries of Ethiopia and Eritrea. 


Teff flour is light whole grain flour you can substitute whole wheat flour in the recipe but the taste will be different. The taste and texture on injera, however, are quite unique and unlike the crepe. Injera bread is thicker than a crepe but thinner than a pancake. Injera is eaten daily in all most every household.

Ingredients:
2 cups teff or whole wheat flour
2 cups water
Photo by MadeByMark
¼ teaspoon salt
Vegetable oil for coating the pan

Directions:
Put the batter aside overnight or up to three days to ferment. The batter will start to bubble and obtain its well known tartness.

Heat a lightly oiled cast-iron skillet over medium low heat. In a large mixing bowl add all ingredients and lightly mix well. Heat a lightly oiled cast-iron skillet over medium low heat. Coat skillet with a thin layer of batter. Cook until holes appear on the surface of the bread flip and repeat cooking on other side. Cover completed bread with a damp cloth.





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