Guest guest Posted December 20, 2005 Report Share Posted December 20, 2005 African Cooking by Annette Merson Injera-Ethopian Bread 3/4 cup buckwheat flour 3/4 cup all purpose flour 3 teaspoons baking powder 1 cup club soda 1/2 teaspoon salt 1 large egg-beaten 2 tablespoons melted butter or margarine Mix flours, baking powder and salt in bowl. Stir in egg and club soda until batter is creamy. Cook at once in buttered skillet, fry 2 tablespoons of batter for 1 or 2 minutes on one side only. Serve warm with meal or stuff with food. The club soda takes the place as the sourdough starter. This is made in the same fashion as crepes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2005 Report Share Posted December 20, 2005 Thank you so much for this recipe. We love eating out at our local Ethiopian restaurant and have wondered how they make the Injera. Will definitely have to give this a try! Colleen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2005 Report Share Posted December 20, 2005 > Thank you so much for this recipe. We love eating out at our local > Ethiopian restaurant and have wondered how they make the Injera. Will > definitely have to give this a try! Be warned it probably won't be like what you've had at a restaurant, if it'sauthentic. Real injera is made with teffflour and has to ferment 3 days, etc.; this is probably the cookbook author's version using a more commonly available flour (buckwheat). Quote Link to comment Share on other sites More sharing options...
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