INJERA FROM ETHIOPIA

ETHIOPIAN cuisine is very veganfriendly due to strict fasting periods imposed by the Ethiopian Orthodox Church. During fasts, they are not allowed to consume any animal products. Their meals mainly comprise vegetables, legumes and spices.

Injera is a staple flat bread used in place of plates or utensils.

Stews (called “wat”) are spooned on top and pieces from injera are used to scoop up the food.

1 cup corn flour

½ cup sorghum or whole wheat 1 tbs sugar

1 tbs dry yeast

1¼ cups warm water

4 cups all-purpose flour

6 tsp baking powder

4 tsp salt

¼ cup sugar

4 cups warm water

Combine the corn flour, sorghum or whole wheat, sugar, yeast and water, mix and let it rise for about an hour. In a large bowl combine the flour, salt, baking powder and sugar.

Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until water has been completely used up. Thoroughly mix to eliminate any lumps. You may use a blender to aid in the process. Let it rise for about 2 hours

Heat up a skillet, crêpe pan, or non-stick fry pan, preferably one with a matching lid. Heat the skillet on medium high heat. When ready to cook, pour a ladle (about ¾ cup or more) of the injera batter on to the pan and spread from the centre in a circular motion to about the size of a dinner plate. You may cover if you have a matching lid – covering shortens the cooking time.

Otherwise, let it cook until all the batter has little brown spots coming through. (No need to turn the batter.)

Transfer to a plate with a spatula, put aside and continue cooking until the batter is finished.

Injera is a staple flat bread used in place of plates or utensils in Ethiopian cuisine