Injera with Atkilt Wat – Ethiopia

Injera

  • 1½ c all-purpose flour
  • ½ c whole wheat flour
  • 1 T baking powder ¼
  • 1 t salt
  • 2 c club soda

 

Atkilt Wat

  • ¼ c fair trade olive oil
  • 4 carrots, thinly sliced
  • 1 onion, thinly sliced
  • 1 t sea salt
  • 1 t black pepper
  • 1 t cumin
  • 1 t turmeric
  • ½ head cabbage, shredded
  • 5 potatoes, peeled and cut into 1-inch cubes

 

Injera: Preheat large skillet over medium heat. Mix all-purpose flour, whole wheat flour, baking powder and salt together. Stir in club soda until batter is smooth. Wipe skillet with small amount of oil. Ladle half a cup of batter onto skillet; spread to make large crepe. Let bake until all bubbles on top burst and dry out—about 2 minutes. Flip injera and cook another minute. Repeat until all batter has been used, being sure to wipe skillet clean with oiled paper each time.

 

Atkilt Wat: Heat olive oil in medium pot over medium heat. Cook carrots and onion about 5 minutes. Stir in salt, pepper, cumin, turmeric and cabbage; cook 10 minutes. Add potatoes. Cover and reduce heat to medium-low; cook until potatoes are soft.

Makes 4–6 servings

Download the recipe card. rb17-ethiopiarecipe