10 Minute Injera 1/2 c. whole wheat flour 1/3 c. all purpose flour (I used…
I don’t have time to make 3-day Injera, so here is my Simple Injera that Jude just loves! Truly, I wish I had the time and resources to make the real thing. I remember Jude double fisting injera and Doro Wat when he was in the orphanage. One day, maybe. However, I do have Ethiopian connections. My sweet friend would make and send me some if I asked. For now, this is what I have come up with.
3 cups all purpose flour
1 cup buckwheat flour
2 Tb. baking soda
1 tsp. salt
4 cups club soda
1 cup white or rice vinegar
Oil for pan
In a large bowl, mix both flours, salt, and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk.
Heat a large skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel.
Using a scoop, pour batter into the skillet creating a 6 inch circle. Carefully swirl the pan around to thin out the batter until it measures 8-9 inches across.
Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate.
Repeat with remaining batter. The Injera will seem slightly crisp in the pan, but will soften immediately when placed on the plate.
Once finished cooking the Injera. Cut the circles in half with a pizza cutter, roll into tubes and stack. Keep warm until ready to serve.
Serve the Doro Wat and Injera together, tearing a piece of Injera and using it to pick up the Doro Wat.