?Injera is a spongy, sourdough flatbread that is a staple in Ethiopian cuisine. It is made from teff flour, water, and yeast, and traditionally fermented for several days. Injera is used as both a plate and utensil, and is often served with stews and vegetables.
Combine flour, whole wheat flour and baking powder in a large bowl. Add club soda and mix to a smooth, thin batter.
Heat a large nonstick skillet. Add a small amount of batter; tilt pan to cover the bottom. Batter should spread out over pan thinly. (Add up to 2 more tablespoons of whole wheat flour if the mixture is too thin.)
When moisture has evaporated and small bubbles appear on surface of bread, remove from pan. Bread should be cooked on one side but not browned.
Pile breads onto a large platter, covering with a towel until ready to serve.
Cooking Tips
Teff flour can often be purchased at Ethiopian, Eritrean and Somali markets. Substitute it for the whole wheat flour.
Estimated Times:
Est. preparation time: 8 mins
Est. cooking time: 18 mins
Ingredients
Directions
Combine flour, whole wheat flour and baking powder in a large bowl. Add club soda and mix to a smooth, thin batter.
Heat a large nonstick skillet. Add a small amount of batter; tilt pan to cover the bottom. Batter should spread out over pan thinly. (Add up to 2 more tablespoons of whole wheat flour if the mixture is too thin.)
When moisture has evaporated and small bubbles appear on surface of bread, remove from pan. Bread should be cooked on one side but not browned.
Pile breads onto a large platter, covering with a towel until ready to serve.
Cooking Tips
Teff flour can often be purchased at Ethiopian, Eritrean and Somali markets. Substitute it for the whole wheat flour.
Estimated Times:
Est. preparation time: 8 mins
Est. cooking time: 18 mins
