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| Chef | |
| Submitted | October 24th 2009 |
| Cuisine | Ethiopian |
| Category | Bread |
| Level | Beginner |
| Servings | |
| Rating |
Ingredients
1 1/2 Cups Plain flour
1/2 Cup Whole wheat flour
1 Tablespoon Baking powder
1/2 Teaspoon Salt
2 1/2 Cups Soda water
2 Lemons, juice only
Directions
Preheat a large cast-iron skillet over a medium flame. Mix the flour, whole wheat flour, baking powder and salt together in a large bowl. Stir in the club soda and mix to a smooth batter. It should have the thin consistency of a pancake batter.
Wipe the skillet with a little oil using a paper towel. Ladle about 1/2 cup of the batter into the skillet and spread it with a spatula to make a large crepe. Let bake in the skillet until all the bubbles on top burst and begin to dry out, about 2-3 minutes.
Carefully turn the injera over and cook on second side another minute or two. Try not to brown it too much.
Remove the injera to a warm platter and repeat with the rest of the batter, wiping the skillet clean with an oiled paper towel each time.
After the batter is used up, brush each injera with the lemon juice. Serve immediately or hold covered in a warm oven.
Wipe the skillet with a little oil using a paper towel. Ladle about 1/2 cup of the batter into the skillet and spread it with a spatula to make a large crepe. Let bake in the skillet until all the bubbles on top burst and begin to dry out, about 2-3 minutes.
Carefully turn the injera over and cook on second side another minute or two. Try not to brown it too much.
Remove the injera to a warm platter and repeat with the rest of the batter, wiping the skillet clean with an oiled paper towel each time.
After the batter is used up, brush each injera with the lemon juice. Serve immediately or hold covered in a warm oven.
Citation: SBS Food Safari