Prep 5 mins
Cook 2 mins
This soft, spongy flat bread is used instead of utensils to scoop up a stew or vegetables. It is traditionally made with teff flour, a type of millet grown in Ethiopia. If you can't find teff you can substitute buckwheat or wheat flour, as this recipe does. The batter is usually treated as sourdough - a small portion saved from each recipe and allowed to ferment, then added to the new batter next time injera is made. This recipe uses baking soda and club soda to produce the same bubbly effect.
- Combine flour and baking soda in a large bowl.
- Add club soda, stir well to form a thin batter.
- Heat a large well-seasoned or non-stick griddle until hot. Brush lightly with oil or ghee.
- Using a large cup or ladle, begin on the outside of the griddle and pour in a circle around the inside edges until the center is filled. Quickly tilt the griddle back and forth to fill in any holes and spread evenly. As if making crepes.Cook for 1-2 minutes, until surface is spongy and filled with tiny air bubbles. Do not flip the bread - just slide off griddle onto a large plate. Continue cooking injera until batter is used, transferring them to the plate as they are done. Arrange them around the outside edges of the plate so that the centers overlap. Serve immediately with a meat or vegetable stew.
Made for ZWT 7. I had to use almost 4 cups of club soda. I am afraid that the soda is really no substitute for a yeast starter. As a utensil it beats chopsticks but as a food We did not like it at all.
Such a wonderful and easy bread! I could absolutely see myself using this for sandwich wraps, gorditas and all manner of folded yummies. I have never had the chance to have real injera, but this is great!
easy to put together though you have to be very careful to swirl it to an even thinness. Mine needed more club soda and I had to cover the pan to get the top to set a little faster.