Well, what do you do in the middle of Lent when you have leftover injera bread from the Ethiopian takeout you got over the weekend? Usually I use it to make injera chips or cook it down into an injera porridge, but those require the use of oil. Or do they??
I made a basic tahini sauce – 2 heaping Tbsp tahini, a little lemon, salt, and garlic, and thinned with water until it was just thin enough to “paint” with it. Then I added berbere and a little turmeric and nutritional yeast (all but tahini is to taste).
Place the injera on a baking dish, hole-y side up, and brush, brush, brush with tahini sauce. Try to fill in as many of those little cute little holes as you can.
Bake at 275, until the injera is nice and crispy. Keep an eye on the edges – they may brown more rapidly. If that happens, I usually just quickly take the pan out and break off the browned areas, and pop the rest back in the oven.
This is a great way to spice up, and fatten up, and boring ol’ salad. Of course, the chips are also great on their own.
If you get injera made with 100% teff flour, these are also gluten free!
Oh, she cooks! 