Ethiopian Injera with Indian Ingredients

Injera is the unique African flat bread which is fermented with yeast. Traditionally injera is made of teff flour and served with Doro Wat. But in some region semolina or canjeero and Yemen or lahoh are used. It is the national dish of Ethiopia.

As this teff flour is not available in my neighborhood I replaced it with all-purpose flour and wheat flour. I mixed them with semolina.

Here is the recipe of Ethiopian Injera with Indian Ingredients.

Ingredients for Injera:

All-purpose flour: 1 cup

Wheat flour: ½ cup

Semolina: ½ cup

Salt: 1 tsp

Sugar: ½ tsp

Baking powder: 1 tsp

Club soda: ½ cup

Substitute of club soda: Eno: 1 tsp in ½ cup of water
Lime juice: 1 tsp (optional)

Oil: 1 tsp per Injera

Preparation:

Sieve and sift all-purpose flour, baking powder and wheat flour in a large bowl.

Add rest all the ingredients except club soda (or Eno). Mix well

Now add club soda little by little to make a thick paste. If you are using Eno, add Eno in ½ cup of water and pour this Eno mixed water in to the flour mixture little by little at a time to avoid lumps. Smoothen any lump formed in the mixture. Prepare the Eno water just before adding to the mixture. Don’t reserve this Eno water for later use. It will produce hard and stiff injera.

Add rest of the soda/Eno mixed water into the thick paste to make a semi thick batter. The consistency of the batter should be able to cover the back of a spoon. Add lime juice to retain the sourness like original Injera.

Now take a large non-stick flat pan or tava. Heat oil on it.

Take a large spoon or ladle to pour the mixture on the pan. Pour 1-2 spoonful of batter on the pan.

Rotate the pan to cover it with the batter and cook on high flame for 2-3 mins. Flip once to cook the opposite side. Once done remove it from the pan.