Show: Paula's Home CookingEpisode: Southern Traditions
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Combine the dry ingredients and then add the water. Mix to a smooth, thin batter. Heat a large nonstick skillet. Ladle enough batter to cover the bottom of the skillet, tilting the skillet to cover the base evenly, and then set back on heat. When small holes appear on the surface remove the injera bread. Cook only on 1 side. Repeat with remaining batter.
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By leeclaussen_127...
Casa Grande, 41
on March 06, 2010
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First off, I cannot find teff unless I go up to Phoenix. Secondly, 2 POUNDS and 1/2 POUND of flours with only 16 ounces of fluid will not make a thin batter. I made the recipe with 2 cups and 1/2 cup. That proportioning works.
By angelscry92_124...
yeadon, 78
on December 30, 2009
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hi, Paula i was watching your show a few min. ago and im ethiopian myself and i wanted to say that injera is made from a special powder and you need teff to cook injera because it's like it's not complete and i respect that you are learing to cook other cultural foods but if i were to come on your show with my cousin i could show how to make something called wat. which is sauce to for the injera. the main wats that us ethiopians eat is called shero and we will teach you. love ya paula
By eva-teddy2002_1...
san leandro, 43
on December 30, 2009
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The main thing to make injera is teff without it no injera it is Ethiopian traditional bread
No self rise no flour never add those things it is only teff cereal can make injera
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