Injera is one of the favorites in my family, almost right up there with Dosai, as my wee one likes it too. I've wanted to incorporate more buckwheat in our diet and this seemed like a good recipe for that.
This is very much like the other all-purpose flour injera recipe I have, with slight difference.
2 cups buckwheat flour
2 tsp rapid rise yeast
4 cups lukewarm water
salt to taste
a pinch baking powder
- combine buckwheat flour, yeast and water and stir well till no lumps exist, cover and let it ferment in a warm place for 2 days; stir once a day
- when ready to make, add salt to taste and a pinch of baking powder
- the batter sort of has the texture of latex paint - it is a bit sticky/gooey, so, adjust water as needed
- heat a non-stick pan, brush some oil as needed, pour a small amount of the batter and swirl it around till it is in a thin layer
- remove when holes form on the top surface and injera looks cooked; can also flip and cook the other side if preferred
- serve warm with mint chutney, or mesir wat, or gomen