Injera - Canjeero: Difference between revisions
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====Best recipe review==== | |||
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''<span class="reviewTitle">A bit dry</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.2</span>/5 </span> | |||
<span class="reviewDesc">Probably more of a subsistence food than a delicacy.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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'''Injera''' or '''[[Millet|millet]] [[Bread|bread]]''' is Ethiopia's famous [[Pancake|pancake]]-style bread that is similar to a crêpe. | '''Injera''' or '''[[Millet|millet]] [[Bread|bread]]''' is Ethiopia's famous [[Pancake|pancake]]-style bread that is similar to a crêpe. | ||
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Revision as of 16:42, 13 February 2022
This recipe needs advance preparation!
| Injera - Canjeero | |
|---|---|
Best recipe reviewA bit dry 3.2/5 Probably more of a subsistence food than a delicacy. Paul R Smith |
| Servings: | Serves 6 - Makes more than 6 injera |
| Calories per serving: | 219 |
| Ready in: | 1 day, 3 minutes |
| Prep. time: | 1 day |
| Cook time: | 3 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
Injera or millet bread is Ethiopia's famous pancake-style bread that is similar to a crêpe.
It is also known as enjera or taita is a pancake-like bread made out of teff flour. It is traditionally eaten in Eritrea, Ethiopia, Somalia (where it is also called laxoox and canjeero). Although traditionally made from teff flour it can also be made from millet flour which will probably be easier to obtain outside of Africa. It is traditionally made using huge tavas, producing table-cloth sized injera that are consumed with the meal.
It's probably prudent to reduce the scale here and make them using a large frying pan!
Main ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 110 g (4 oz) millet flour
- 250 g (2 oz) plain flour
- 1 teaspoon dried active yeast
- Salt
- Oil for frying
Mise en place
- Mix all of the main ingredients together with enough lukewarm water to produce a pourable batter.
- Cover with a damp cloth and leave overnight in a warm place to ferment.
Method
- Stir the fermented batter and add salt to taste.
- Heat a very small amount of oil on a tava or in a frying pan.
- Pour a small amount of batter into the pan and swill it around as you would with normal pancakes. Ideally making a very thin pancake that covers the whole pan.
- Cook until set, which will only take a minute or so.
- If you've made the pancakes very thick, you may have to turn them, otherwise, serve immediately.
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