Injera (African [ Ethiopian] Flat Bread)
- Ready In:
- 17mins
- Ingredients:
- 2
- Yields:
-
1 batch
- Serves:
- 6
ingredients
- 473.18 ml self-rising flour
- 473.18 ml seltzer water (club soda)
directions
- Mix the flour with the water; you want to have a somewhat liquid consistency.
- Heat a large non-stick frying pan. The secret of making injera is that the pan be very hot.
- Pour a thin layer (think crepe thinness) of mixture on the pan; cook until the bottom is light brown and the top becomes sponge like.
- You CAN turn it and cook the other side to crispness and brownness but traditionally the top side is supposed to be spongy -- let the bottom cook but don't turn it.
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RECIPE SUBMITTED BY
JanetB-KY
Winchester, Kentucky
<p><span style=color: #ff0000;><strong><span style=color: #800080;>I run a food blog named </span><span style=color: #000080;>www.fromcupcakestocaviar. com</span></strong></span></p>
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