For the final day of this week’s marathon, I made an Ethiopian Injera style flatbread. This recipe is from Vegan Eats World cookbook. Ethiopian food is one of my favorites and I have been looking for a quick Injera recipe for quite some time. So when I saw this recipe in the book, I knew I had to make it.
I have another Injera recipe on the blog but that is made with sourdough starter and the batter needs to rest overnight. But this quick recipe (is not authentic by any means) uses a small amount of yeast and needs only about 1 hour rising time. It is made with a combination of all purpose flour and teff flour. If you can’t get teff flour, buckwheat flour is a good substitute to use in this recipe.
Recipe in the book said that the injera need to be cooked only on one side until the top looks dry and firm. For some reason my injera were rather wet on top, so I flipped them and cooked them for a minute or so on the other side. Keep them warm wrapped in a clean kitchen towel and serve them warm or at room temperature.
I was planning to make a complete Ethiopian meal with some side dishes like mesir wat, tikel gomen etc. But didn’t and ended up making amaranth greens & lentil stir fry and berbere spiced tofu scramble. All in all it was a delicious meal that I thoroughly enjoyed.
Combine all the ingredients in a large mixing bowl. Whisk vigorously into a smooth batter, cover and set aside for 1 hour in a warm spot.
Preheat a 9" non-stick or cast-iron skillet on high heat for 5 minutes.
Lightly spray the skillet with cooking spray.
Pour ¼cup of the batter on the outside of the hot pan and work in a spiral toward the center. Tilt the pan to fill in any holes. Immediately cover the pan with a loose-fitting lid and let the injera cook for 2~3 minutes.
Injera is done when the top is no longer shiny or wet and feels firm to touch. Transfer the cooked injera to a plate and cover immediately with a kitchen towel or a plastic wrap.
Stack the injera on top of each other. Keep them covered to keep them moist and soft.