Ceramic Injera Bread Skillet

Heat a large non stick skillet over medium heat.

Ceramic injera bread skillet.

Tilt the pan to quickly even out the batter. Stir the mixture once a day. Injera must be stored properly to keep it soft. Injera is a staple for most ethiopians.

Put c batter at a time in skillet. A cast iron skillet is best but if you don t have one don t fret make this flatbread all the same. Let the injera cook undisturbed for 3 minutes or so. Teff can be found in some health food stores but alternatively you can use wheat or cornflour.

It will bubble and rise. One of the main attributes of injera is it should be large to be eaten by all family members sitting together. This grill is wonderful. When injera is bubbling nicely and smells fermented it s time to lightly oil an 8 9 inch skillet with ghee coconut oil or evoo.

Both offer the same effectiveness and incredible performance while only varying the color of the button and ceramic plate. 5 0 out of 5 stars makes perfect injera bread so glad i decided to buy this item. Pour about 1 3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. If the edges are not yet curling up give the injera another minute or two to cook.

1 1 2 cups all purpose flour 1 2 cup rye flour 2 teaspoons baking powder 1 2 teaspoon fine salt 2 3 4 cups club soda 3 tablespoons white vinegar nonstick spray for greasing. To make injera a batter is cooked on a skillet or clay pan and the bread is placed on a large platter. As injera is a big round shaped bread you can not use a skillet to make this. Combine the flours and yeast in a ceramic or glass bowl.

Pour a scant 1 2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. When you are ready to make the injera add the baking soda and salt and let the batter sit for 10 to 15 minutes. I was on the fence about whether or not i should invest in this grill having never made injera bread before. Heat skillet over medium heat.

Add the warm water and mix into a fairly thin smooth batter. Those eating gather around the injera to eat communally with their hands ripping off pieces from the edges and using them to scoop up the different stews placed in the center of the bread. Heat an 8 inch crepe pan or nonstick skillet over medium heat. The top will still look shiny and sticky but if the edges are starting to curl up and look dry the injera is most likely done.

Then lift up the lid a little and peek at it. You ll only cook the injera on one side no flipping it over and the top of the injera gets cooked mostly by steaming inside the covered skillet. Cover the pan completely in a spiral without swirling. Reviewed in the united states on may 16 2019.

Cover reduce heat to medium low and cook allowing steam to cook the top of the bread 1 to 3 minutes. Cover the pan and allow to cook for about 1 minute. Let the mixture sit for three full days at room temperature.