Injera (ethiopian Spiced Chickpea Pancakes)
Injera is a traditional Ethiopian flatbread that is slightly sour and spongy, perfect for soaking up the flavors of stews and sauces. This recipe adds a delicious twist by incorporating chickpea flour and a blend of Ethiopian spices.
Ingredients
- 2 cups chickpea flour
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon Ethiopian spice blend
- Oil for cooking
Instructions
- In a large mixing bowl, combine the chickpea flour, water, salt, baking soda, and Ethiopian spice blend. Whisk until smooth and well combined.
- Let the batter rest for 10 minutes to allow the flavors to meld.
- Heat a non-stick skillet or griddle over medium heat and lightly oil the surface.
- Pour a ladleful of the batter onto the skillet and spread it out into a thin, even circle.
- Cook for 2-3 minutes until bubbles form on the surface and the edges start to lift. Flip and cook for another 1-2 minutes until lightly golden brown.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Transfer the injera to a plate and cover with a clean kitchen towel to keep warm.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 3g
Supplies
Mixing bowl Whisk Non-stick skillet or griddle Ladle Plate Kitchen towel
Tools
Stovetop
Serving suggestions
Serve the injera with your favorite Ethiopian stews such as Doro Wat or Misir Wat.
Tips & tricks
For an authentic touch, use a large, round injera pan or a traditional mitad (clay plate) for cooking.
Cost
$5