Kategna

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   In a small bowl, whisk together the neutral oil, berbere spice blend, garlic powder, and salt until well combined.

   Oko 2 min

   Napomena kuhara: If your berbere is coarse, let the mixture sit for a few minutes for the flavors to meld.

2. 2

   Heat a large, dry skillet or griddle over medium heat.

   Oko 2 min

   Napomena kuhara: A non-stick surface works best to prevent the injera from sticking.

3. 3

   While the skillet heats, lay one piece of teff injera on a flat surface and spread half of the spice mixture evenly over the top.

   Oko 1 min

4. 4

   Carefully place the coated injera into the hot skillet and toast for 3-4 minutes until the bottom is firm and lightly crisp.

   Oko 4 min

   Napomena kuhara: Avoid high heat, as the spices can burn easily.

5. 5

   Slide the first toasted injera onto a cutting board.

6. 6

   Spread the remaining spice mixture over the second piece of teff injera.

   Oko 1 min

7. 7

   Place the second injera in the skillet and toast for 3-4 minutes, just like the first one.

   Oko 4 min

8. 8

   While the second injera is toasting, tightly roll up the first warm injera and slice it into 1-inch thick strips.

   Oko 1 min

   Napomena kuhara: Slicing while warm prevents the injera from cracking.

9. 9

   Remove the second injera from the pan, then roll and slice it in the same manner.

   Oko 1 min

10. 10

    Arrange the kategna strips on a platter and serve immediately.