Margarita's International Recipes
Ethiopians use injera to scoop up their wonderful dishes. It helps keep fingers clean, but also it provides starch and softens the bright flavor of most dishes. It's traditional made from an Ethiopian grain called teff, which is leavened and left to rest for a couple of days before cooking. I have never made it that way, but if you can find teff flour (often available at Ethiopian or African grocery stores), you can try following this recipe.
The recipe I use, the one below, is a cheat. It's a way of making something similar to injera but much quicker. It's not perfect, of course. The keys to the recipe are to have a very hot frying pan (as hot at the nonstick content will allow) and pour as thin a layer of batter as you can.
- 2 cups self-rising flour
- 2 1/2 cups soda water
Whisk together the flour and the soda water. The batter needs to be fairly liquid, so add more soda water if necessary.
Heat a non-stick pan as hot as it can go. Add a thin layer of batter and spread it throughout the bottom of the pan. Cook until it's solid and bubbles have broken over the whole surface. Remove.
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