Injera (flatbread)
-1/4 C. teff flour
-3/4 C. flour
-1 C. water
-pinch of salt
-peanut or veggie oil
1) Put teff flour in mixing bowl. Sift in all-purpose flour.
2) Slowly add water, stirring to avoid lumps. Stir in salt.
3) Heat non-stick skillet until water drop bounces.
4) Coat pan with a thin layer of batter (thicker than a crepe, but thinner than a pancake). Batter will rise slightly. Cook until holes appear on surface of batter. remove when surface of batter is dry. Repeat step 4 until batter is gone.
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