Injera Recipe (Quick version) - Ethiopian Flat Bread

Course: Side Dish

Cuisine: Ethiopian

Keyword: flat bread, injera, teff

Servings:

2 cup teff flour
1 cup all purpose flour (for gluten free version use rice flour or gluten free flour)
½ tsp salt
¾ tsp dry yeast
½ tsp baking powder
½ tsp fine sugar
3 cups club soda can add 1 more cup slowly to perfect the consistency
Juice of 1 lemon

Combine all the ingredients and mix well to remove any lumps
Heat a large pan and brush lightly with oil
Take a ladle full of batter like you would for a pancake and move the pan to spread it around or even use the ladle to spread it a circular pattern.
Once it spreads, little bubbles will start to appear
Cover the pan for a minute
Remove the cover and cook for a few more minutes till the center is cooked and the edges start to curl and pull away.
Remove the injera from the pan, place on cloth or parchment paper
After its cooled, you can roll, cut in half and serve
At first, the injera may feel crisp but don’t worry as it will soften once you cool.
If serving in a platter, arrange the Injeras overlapping each other and put the stews on top.. That is the traditional way of eating it.

The injera is only cooked on one side so do not flip. Also, batter consistency is key. I always make a small one first to test out the consistency.