Injera
I love the idea of a flatbread with a curry or stew and injera is the traditional Ethiopian flatbread or crêpe enjoyed with most dishes. While the idea of a three-day fermentation of the batter is ideal, the reality is most of us don’t always have that amount of time, so I’ve recreated injera my way with buckwheat flour and a touch of apple-cider vinegar to give the slightly soured fermented flavour without the wait time.
Makes: 8 injera
GF, V
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Ethiopian Cabbage & Vegetables
This dish is simple and heartwarming to enjoy as part of a shared Ethiopian-inspired meal. While it’s delicious eaten fresh, the flavours infuse really nicely overnight, making it even more delightful. If you don’t have an Ethiopian stew to eat with it, some spicy cooked lentils in a wrap would make the most delicious and nourishing lunch with an Ethiopian twist.
Serves: 6–8
GF, V, VG
=R2=
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup buckwheat flour
- ½ cup plant-based milk
- 2 eggs
- 1 tsp baking powder
- 1 tbsp apple-cider vinegar
- Pinch sea salt
- Coconut or extra-virgin olive oil, for frying
Method
- Whisk together ingredients in bowl, and allow to sit for 10 mins. Heat large frying pan on medium—high heat, drizzle with a touch of coconut or extra-virgin olive oil.
- Pour small portion of batter into middle of pan, tip pan to spread batter around and create thin pancake. Cook 90 secs on one side, flip and cook a further 20 secs or so on the other, transfer to plate, cover and repeat with remaining batter.
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