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Injera (Ethiopian "Tablecloth")
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a replication of the pancake-like flat breads that are used to put down on the table and then the various stews, lentil dishes, vegetables and the cheese known as Lab are served on the top. Diners break off a piece to use to eat the communal foods. When all of the food on the Injera has been consumed, you eat the "tablecloth" too. This is my version adapted from various recipes available. The true Injera is made solely of the tiny grain known as Teff (finely ground) and water which is left to ferment a few days much like a sourdough starter. When the teff and water mixture is thick and pancake like, the injera is cooked on a flat ceramic plate or pan in a special oven known as a mogogo. This recipe is not authentic but just in case you do not have any teff nor a mogogo, it replicates the dining experience nicely. This makes 5-6 nine inch round pancakes, which you can arrange for individual use per diner.
2 cups Flapjack and Waffle Mix
1 egg
1 tablespoon olive oil
1 3/4 - 2 cups water
Measure mix into a bowl. In a glass measuring cup, whisk the egg and the oil and pour it into the flour mixture. Add 1 3/4 cup water and whisk well. Mixture should be thin. Reserve the remaining 1/4 cup water "just in case". Heat a non-stick 10 inch frying pan or a well seasoned round tortilla griddle. Pan should be hot, but not on high heat. Pour the batter into the glass measuring cup and holding it over the hot pan, drizzle the batter in a thin stream starting from the outside and going in circles to the center. As soon as it bubbles all over, place a flat lid over the pan (not touching the injera) and continue to cook about 30-60 seconds more to set the top. Remove from pan and place on a plate to cool. Continue with the rest. When ready to serve the meal, arrange the injera over a large platter or even the table, if appropriate. This will be your edible "injera tablecloth".
Recipe created 2009-05-26.
