Prep 20 mins
Cook 20 mins
This is a sour, spongy bread from Ethiopia, served at nearly every meal. In the homeland this bread is made as a sourdough. This recipe is a modification for America kitchens by Marcus Samuelsson. Lay a piece of it on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering stew. Now, eat the stew tearing off pieces of the bread from the sides & scooping up the stew. Need another piece of injera?! Sure! It could take 2 or 3 pieces to scoop up all that wonderful stew.
- 2 cups teff flour or 2 cups whole wheat flour, not stone ground
- 1 cup all-purpose flour, not self-rising
- 1 teaspoon salt
- 1 1⁄2 teaspoons baking soda
- 1⁄2 cup cups plain yogurt
- 3 cups club soda
- Teff flour is available from a whole foods store or Northern African markets. Nancy's yogurt is best because of its tartness. You want not-sweet yogurt.
- Whisk (or stir together with your largest fork) the flours, salt & baking soda in a large bowl. In a separate bowl whisk the yogurt into the club soda, then stir this in the flour mix making a thin, smooth batter. Strain to make sure there a no lumps.
- Pam your largest skillet & heat over medium high heat. Pour about 1/2 cup of batter into the skillet starting in the center & spiraling out. Cook for 20 seconds. (The bread should have a gajillion tiny pinholes in it at this point.) Cover for 30 more seconds. Remove it to a warm platter & cover with a cloth to keep it warm while you cook the rest of the flat breads.
- Lay a piece of the flat bread on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering thick stew. Now, eat the stew, tearing off pieces of the bread from the sides & scooping up the stew. (Look Ma, no fork!) Need another piece of injera?! Sure you do! It could take 2 or 3 pieces to scoop up all that wonderful stew.
- Once you have gained confidence with this & know your mama isn't going to come make you use a fork, add 2 or 3 more dippers of food. Veggies. Green beans & carrots & maybe a wilted spinach salad. Of course, you'll need more injera to scoop all that up. But what the heck -- .
I haven't had Teff Injera before so I can't compare this recipe to any restaurant or other home cooked version, but it is really delicious and very simple to make. I like that you don't have to wait, no fermenting or 'rising'. I'm calling this Quick Teff Injera when I think of the recipe. I just bought some Spectrum High Heat Canola cooking spray so I'm looking forward to trying it again. I think the trick for me is to find the right temperature on my cast iron tortilla frying pan. I'm using Bob's Red Mill Teff and Stonyfield's Plain yogurt. Delicious! Thanks for sharing.