Injera 

Injera is part of a traditional Easter meal at the SOS Children's Village Bahir Dar in Ethiopia.

Injera
Injera, Photo: SBSFoods
Ingredients:
  • 1/4 cup teff flour
  • 3/4 cup all-purpose flour
  • 1 cup water
  • a pinch of salt
  • peanut or vegetable oil

Directions:

  1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.

    2.  

  2. Slowly add the 1 cup of water, stirring to avoid lumps.

    3.  

  3. Stir in pinch of salt.

    4.  

  4. Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.

    5.  

  5. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.

    6.  

  6. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.

    7.  

  7. Guests can be instructed to eat their meal (lamb, steak, chicken, etc.) without utensils, instead using the injera to scoop up their food.
(Source: RecipeZaar.com)