Flatbread: India and Ethiopia

Flatbread is one of, if not the oldest type of bread in the world. It can be used as a utensil to scoop up food or as an accompaniment to enhance a dish. Either way, flat breads vary widely around the world and are some of my favorite types of bread to make.

India

Naan

Naan is a delicious squishy flat bread that is used as your utensil for this Indian meal. That’s right, you use the bread to scoop up everything and it’s available to buy at most grocery stores but like I said, I’m a nut bar and went too far this week. *sigh*

This naan is delicious and I’ll make it again but cooking fresh naan while cooking the rest of a new dinner was a touch stressful. The recipe I followed can be found here, it is from the New York Times and it was excellent!

We enjoyed our naan with rice, homemade paneer with peas and chicken curry, so so good! You can find all these recipes plus a recipe for chai here.

Ethiopia

Injera

Injera is a flatbread that is used to eat with in Ethiopia. It typically lines the plate and the other dishes are adding on top, you rip off a piece and enjoy. You can find the recipe here and I opted for whole wheat flour. Once the dough is made and has risen you are supposed to mix it with water in a blender in small batches, instead I followed the same ratios but made it in the stand mixer with the whisk attachment and it worked like a charm!



When it came time to cook them, I made the injera by swirling the batter around in a pan just like I would if I was making crepes. If you’ve never made crepes before it can be tricky but after a few weird looking ones it gets easier! For me, I take a 1/3 of a cup of batter in my dominant hand, then I lift the hot pan off of the stove. I hold it at a 45 degree angle and pour the batter in the pan while I rotate the pan in a circle. It should cause the batter to swirl around and cover the entire pan- you do have to move quickly because the batter is cooking the second it hits the hot pan. Once you’re done swirling place the pan back on the heat- if these were crepes you’d flip and cook the other side but not injera! Once the batter is cooked and bubbles cover the surface remove from the pan and repeat the process till all the batter is cooked.

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We enjoyed our Ingera with doro wat (Ethiopian Chicken Stew), Ye’abasha Gomen (Ethiopian Collards), and Ethiopian Lentil Stew. You can find the other recipes here.

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