Injera

Injera

Ethiopian pancake bread

By
From
Cooking from the Heart
Makes
10
Photographer
Mark Roper

Injera is the staple of most Ethiopian meals and looks like a large flat crumpet. You need to start making it a day ahead as the pancake batter needs to rest overnight. Serve the injera stacked high on a plate. To retain freshness, invert the top injera until ready to serve.

Ingredients

Quantity Ingredient
7g dry yeast
2 cups self-raising flour

Method

  1. Combine the yeast and ½ cup warm water in a bowl. Leave in a warm place for 10 minutes, or until the yeast bubbles.
  2. Sift the flour into a large bowl, pour in the yeast mixture and mix together. Add 1 cup room-temperature water and mix until well combined. Gradually mix in another 1½ cups water until well combined — the mixture should be quite runny. Add more water or flour to achieve the correct consistency. Cover the bowl and allow the mixture to rest overnight.
  3. Heat a non-stick frying pan over medium heat, then pour in a thin layer of the batter. Cover and cook until bubbles form on the surface and the pancake can be easily lifted with a spatula. Repeat with the remaining batter. Stack the pancakes and serve.
Tags:
Jewish
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