Injera bread

Yield: 8 breads

Measure Ingredient
3 cups Warm water
2½ cup Self rising flour;GoldMedal
3 tablespoons Club soda

Place warm water into food blender. Add flour to water and blend, slowly at first, then with rapid speed. <Do in two batches unless you have a large and powerful blender> Remember to scrape down sides of bowl with rubber spatula.

Place batter in 6 cup bowl and stir in the club soda.

Heat 12 inch electric frying pan <SiverStone lined> to 400. Using ladle, pour 1/4c of batter onto one corner of the hot pan.

Immediately tilt the pan about to cover the bottom of the pan evenly with the batter. Cook, uncovered, until the top of the pancakelike bread is filled with holes and is no longer wet. The edges should begin to curl just a bit. Remove quickly with your fingers and place the bread on a kitchen towel. Let it cool 3 or 4 mins as you prepare the next bread. Place the cooled breads on a plate.

Continue this process until all of the batter is used. Stack the cooled breads one on top of the other and cover with plastic wrap until dinner.

Can be made 3 hours in advance of dinner.

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