30 Days of Dough – Day 8 – Injera

So this one wasn’t even on my list, in fact I had never even heard of it before my friend Amy requested I make it for her celebration.  As it turns out, these are more like crepes used to scoop up the food, making it easier to eat with your hands.  I have to say it was a little tasteless which actually works so it doesn’t compete with the flavors of your food you are eating it with.  This was pretty quick and pretty fun, I got this recipe from Genius Kitchen.

Stir together the whole wheat flour, all-purpose flour, brown sugar, salt, baking powder and baking soda.  In a separate bowl, combine the eggs, buttermilk, and the 1 tbsp cooking oil, add to dry ingredients.

Pour  about 2 tablespoons of the batter into a hot, lightly greased 6 inch heavy skillet over medium heat; lift and quickly rotate the pan so that the batter covers the bottom of the skillet. I found that using a ladle spread the batter in a circular motion worked for me.  Cook it for about 1 minute and it should slide right out.  No need to cook on the second side.  Roll into cigar shapes and enjoy!

Injera

Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 20 Pieces

Ingredients

  • 1/2 Cup Whole Wheat Flour
  • 1/3 Cup All-Purpose Flour
  • 1 TBLS Brown Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/8 tsp Baking Soda
  • 2 Eggs, Beaten
  • 2 Cups Buttermilk
  • 1 TBLS Olive Oil
  • Cooking Spray

Instructions

  1. Whisk together dry ingredients

  2. In a separate bowl, combine wet ingredients

  3. Add wet ingredients to dry and stir until there are no lumps

  4. Heat skillet on medium heat, spray pan with cooking spray and add about 2 Tablespoons of batter to pan.  Use back of ladle to spread in circular motion.  Allow to cook for 1 minutes until bottom is golden brown.  Pull out and roll in cigar shape. 

 

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