Injera is a sourdough flatbread used in Ethiopian and Eritrean food. Generally a stew or casserole style dish is served on top of the bread. I have a nice quick way to make the batter without having to wait for it to ferment. Traditional injera is about the size of your dinner plate but I have made them this time round in pikelet size so to appeal to our little ones taste.
This is just delicious and can really go with any stew or casserole you cook. I have an African style peanut stew that I make which goes beautifully with injera.
Injera Pikelets
Cuisine: Ethiopian, Eritrean4
servings15
minutes10
minutesIngredients
1 1/2 cups 1 1/2 plain flour
1/2 cup 1/2 rye flour
2 & 3/4 cups 2 & 3/4 soda water
3 Tbsp 3 white vinegar
2 tsp 2 baking powder
1/2 tsp 1/2 salt
Directions
- Put your flour, rye flour, salt & baking powder in your food processor & pulse until nicely blended.
- Pour in the soda water & vinegar as the food processor is running & mix together until you have a nice smooth batter. Let it sit for about 10-15 minutes.
- In a non stick pan or skillet put it on a medium heat & add your batter in to the size you want your injera.
- Cook it until the edges start pulling fro the pan & you have that slightly dry & spongy look on the top.
- Remove from the pan & let it cool a little then serve your stew on top or to the side. Enjoy!
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