African injera pancakes

Name: african injera pancakes
Total time: 35 min
Yield: 4
Ingredients: 250 gram patent flower; 100 gram self raising flour; 1 bag dried yeast; teaspoon salt; teaspoon baking powder; 1 tablespoon olive oil; 1 chicken breast in strips; zucchini in cubes; 1 sweet peppers in cubes; 4 mushroom in cubes; 250 gram maize rinsed off; 1 look pineapple cube

A delicious recipe for African injera pancakes.

Ingredients

Kitchen Stuff

1 low refractory baking dish (Ø 24 cm)

Directions

Mix the flour, the self-rising flour, the yeast and the salt in a bowl.
Add 600 ml warm water and stir with a whisk until a smooth batter is formed.
Cover the batter with cling film and let it rest at room temperature for one day.
Add the baking powder after a day and let it rest for another 15 minutes.
Heat a frying pan (without butter or oil) and pour in a little batter, just like with ordinary pancakes.
As soon as the top of the injera is dry and 'holes' appear in it, put a lid on it.
After 1 minute the edge comes loose and you remove the pancake from the pan (note: the pancake is only baked on one side).
Meanwhile, fry the chicken in the oil until golden brown in another pan, then add the zucchini, peppers, mushrooms and finally the corn.
Stack the pancakes on a plate and serve the chicken and vegetables and pineapple cubes separately in bowls.