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Serve with: Ethiopian Lentils, Cucumber Salad

Injera
Traditional Ethiopian food is famous for hot spicy food served on top of a soft pancake-like bread called injera. True injera is made from a very nutritious grain called teff, but whole wheat and white flours work too. The soft warm bread is delicious with Ethiopian Lentils, couscous, and cool creamy cucumbers! Makes 14 5-inch injera.
Servings
145-inch breads
Servings
145-inch breads
Injera
Traditional Ethiopian food is famous for hot spicy food served on top of a soft pancake-like bread called injera. True injera is made from a very nutritious grain called teff, but whole wheat and white flours work too. The soft warm bread is delicious with Ethiopian Lentils, couscous, and cool creamy cucumbers! Makes 14 5-inch injera.
Servings
145-inch breads
Servings
145-inch breads
Ingredients
  • cups warm water
  • ½tsp baking yeast
  • 1tsp honey
  • ¼cup teff flour or millet flour
  • ½cup unbleached white flour
  • ½cup whole wheat flour
  • ¼tsp salt
  • ¼tsp baking soda
  • ½tsp vegetable oil
Instructions
  1. In a bowl, combine the water and yeast. Let sit for 2 minutes, until the yeast has dissolved. Stir in the honey. Gradually add the teff or millet flour, white flour, whole wheat flour, salt, and baking soda, whisking to form a smooth batter. Stir in the oil and let the batter sit for 15 minutes. Heat a griddle to medium high. Ladle ¼ cup of the batter onto the griddle, spreading the batter to form a thin pancake-like bread. Cook until bubbles form and the bread is slightly dry. Turn and lightly brown the second side. Remove to a plate, cover, and serve warm.
Recipe Notes

What Kids Can Do

With adult supervision, kids can be super helpful in the kitchen. Plus when kids help make healthy food, they’re more likely to try it!

Kids can help:

  • Measure ingredients
  • Stir batter
  • Clean up!
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