Рецепт Injera
Now, I’m not generally one that toots her own horn about anything, really. Bragging is not my thing and I prefer to go unnoticed in most circumstances.
And usually dinner time with the Omnivore is filled with the daily debrief and chatter about the world and the dogs and the cat. And the dogs. And the cat. And the funny things the dogs did. And the funny thing the cat did.
But while we ate this particular dinner, all I did was toot my own horn. The only topic of conversation was me. And my cooking. And how wonderful this injera was. And when I had finally gotten over bragging about the texture being so perfect, the Omnivore picked up the slack and complimented me until my head was as big as a hot air balloon.
You see, the Omnivore will go out to eat Ethiopian food with me only once a year. I’ve eaten it exactly three times since I’ve discovered my undying love of stews of vegetables and lentils piled atop injera and served without utensils.
Obviously, he doesn’t love Ethiopian like I do, but he was oh-so-impressed.
And I NEVER thought I could approximate it that meal at home – especially the injera. But I did. And I was amazed. This stovetop-cooked crepe is spongy and absorptive in just the right way. It is slightly sour exactly as it should be and has that wet-towel consistency you know and love.
The batter was easy to whip up and I was able to stray from the traditional teff flour ingredients and retain authenticity. With a simple nonstick skillet and a flick of the wrist, I churned out the injera I needed to satisfy my Ethiopian cravings anytime. And now I’m done tooting my horn.
I developed this recipe after reading at least 8 different websites and reviews. It is a conglomeration of a lot of information. The amounts listed will serve two people as a large main course. You may need to double it for a family or for leftovers.
Injera
- 3/4 cup AP flour
- 3/4 cup WW flour
- 1 T baking powder
- 1/8 tsp salt
- 1 t white vinegar
- 1/2 cup club soda
- 1 cup water
Whisk together dry ingredients. Add soda, water, and vingar and whisk until smooth.
Preheat a nonstick skillet and spray with cooking spray. Ladle 1/4 cup of batter unto the heated pan and swirl the contents to spread the batter all around into a thin circle. Cook on low heat about 2 minutes. You’ll be able to visually see bubbles appear and rawness change to cooked dough from the outside inward.
Only cook injera on one side. Cool on a rack and wrap in a warm towel until ready to serve. Forgive the quality of the pictures below – -the cooking process moves too quickly for detailed photographs. I think that they illustrate nicely, however, the amount of bubbles to expect and the transition from raw to cooked injera.