Traditional Ethiopian cuisine 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. Enjoy with with Ethiopian lentils and cucumber yogurt salad.
Makes 14 5-inch breads.
- 1½ cups teff flour
- ¾ cup unbleached white flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 3 cups water
- ¼ cup plain yogurt
- 3 tablespoons butter for griddle
- In a bowl, combine the teff flour, unbleached white flour, baking soda, and salt. Gradually add the water and yogurt, whisking to form a smooth batter.
- Heat a small amount of butter on a griddle over medium high heat. Ladle ¼ cup of the batter onto the griddle for each injera, spreading the batter evenly to form thin pancake-like breads.
- Cook until bubbles form and become somewhat dry, about 2 minutes. Turn the injera and cook about 1 minute more. Let cool before serving.