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    You are in: Home / Low-cholesterol / INJERA (Flat bread) Recipe
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    INJERA (Flat bread)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

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    Units: US | Metric


    1. 1
      Combine flours and baking powder in a bowl.
    2. 2
      Add club soda plus about 4 cups water.
    3. 3
      Mix into a smooth, fairly thin batter.
    4. 4
      Heat a large, non-stick skillet.
    5. 5
      When a drop of water bounces on the pan's surface, dip enough batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once.
    6. 6
      Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.
    7. 7
      When the moisture has evaporated and small holes appear on the surface, remove the injera.
    8. 8
      It should be cooked only on one side, and not too browned.
    9. 9
      If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner.
    10. 10
      But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew.
    11. 11
      Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.

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    Ratings & Reviews:

    • on April 04, 2003


      This is a great quick solution! I don't think that it equals breads that take more itme but I think if you don't have a sour dough starter this is great!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for INJERA (Flat bread)

    Serving Size: 1 (183 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 363.1
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 1136.4 mg
    Total Carbohydrate 76.5 g
    Dietary Fiber 4.6 g
    Sugars 0.2 g
    Protein 10.9 g

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