Injera

Every once in a while, I love to cook a simple Ethiopian meal of Injera and a few sides. Last Friday was one such day where we had injera, cabbage and potato alicha plus mesir wat, y'abesha gomen, selatta and a chutney to boot!

Usually I like to make Injera with Tef^† flour, but, all-purpose flour serves as a good substitute. Here's a recipe for Injera with all-purpose flour.
^† A mix of teff and all-purpose flour works better than pure teff flour in my experience.

Ingredients:
2 cups all-purpose flour
2 cups lukewarm water
2 tsp active dry yeast
1/4 tsp baking powder
salt to taste
2 Tbsp canola oil


Preparation

1. add the yeast to the flour and slowly add the water and stir it well to form a thin batter; cover and let it sit in a warm place for 3 days; stir the batter once a day
2. when ready to make the injera, add the baking powder and salt to taste, stir well
   
3. heat a large non-stick pan/griddle, brush it with some canola oil, set heat at medium-high
   
4. take about 1/2 cup of batter and pour it on the pan and swoosh it around to spread the batter into a thin layer on the pan (sort of like making crepe)
5. bubbles/holes will form on the surface as the batter cooks and gets dry; usually, injera is cooked only on one side, so not necessary to flip it; oil the pan as needed to make sure injera comes off the pan without struggle
   
6. remove from pan; layer a few injera at the bottom of the serving platter, overlapping each other; then, roll up the rest of the injera as they come out of the pan and arrange them on the serving platter; the quantity here makes about a dozen 8" injeras which seems to be plenty for two
   
7. sides are usually served on the bed of injera, but, i enjoy holding a rolled up injera in one hand and taking a piece and dipping it in my plate of sides with the other:-)