Ethiopian Anjero Platter Recipe
Traditional, Large Ethiopian Flatbread, Served with Vegetable Stews
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Ingredients
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Anjero (Ethiopian Flatbread)
Vegetable Stews
Method
Anjero Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Stir gently and let it sit for about 10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine teff flour, all-purpose flour, and salt. Mix well.
- 3
Combine Mixtures
Once the yeast is activated, pour it into the dry ingredients and add cooking oil. Mix until a dough forms.
- 4
Knead Dough
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 5
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 6
Cook Anjero
Preheat a non-stick skillet over medium heat. Divide the dough into small balls, flatten each ball, and place on the skillet. Cook until bubbles form on the surface, then cover and cook for an additional 2-3 minutes until fully cooked.
Vegetable Stew Preparation
- 7
- 8
Add Remaining Vegetables
Add diced carrots, bell pepper, and zucchini. Cook for 5-7 minutes, stirring occasionally until the vegetables are tender.
- 9
Add Tomatoes and Broth
Stir in the canned diced tomatoes and vegetable broth. Bring to a simmer.
- 10
Season Stew
Add ground cumin, ground coriander, turmeric, salt, and black pepper to taste. Stir well and let simmer for another 10-15 minutes.
- 11
