Eritrean flat bread, also called "ingera".

Ingredients Edit

Directions Edit

  1. In a large bowl, mix the above ingredients.
  2. Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3–6 hours.
  3. When ready, stir batter if liquid has settled on bottom.
  4. Then whip in blender, 2 cups of batter at a time, thinning it with ½ - ¾ cup water. Batter will be quite thin.
  5. Cook in non-stick frypan without oil over medium or medium-high heat.
  6. Use ½ cup batter per taita for a 12-inch pan or ⅓ cup batter for a 10-inch pan.
  7. Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
  8. Batter should be no thicker than ⅛-inch. Do not turn over. Taita does not easily stick or burn. It is cooked through when bubbles appear all over the top.
  9. Lay each taita on a clean towel for a minute or two, then stack in covered dish to keep warm.
  10. Finished taita will be thicker than a crepe, but thinner than a pancake.
  11. To serve, overlap a few taita on a platter and place stews on top (i think most kinds of spicy bean or veggie stews/curries would be great with this.
  12. Or lay one injera on each dinner plate, and ladle stew servings on top.
  13. Give each person three or more taita , rolled up or folded in quarters, to use for scooping up the stews.
  14. If you make 15 x 12-inch taitas, each would be about 120 calories, 3% CFF.
  15. For a more authentic taita, add ½ cup teff flour (teff is a kind of millet) and reduce the whole wheat flour to ¼ cup.
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