Injera (Flat Bread)
Submitted by gcrc
Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
45 minInjera is the spongy, slightly tangy flatbread that serves as both plate and utensil in Ethiopian meals, perfect for scooping up stews and curries.
This simplified version uses club soda and baking powder instead of traditional fermentation, so you can make it the same day.
The batter should be fairly thin (thinner than pancake batter) and poured quickly to coat the entire pan bottom.
Small holes appear on the surface as it cooks, creating the characteristic spongy texture that soaks up sauces beautifully.
Cook only on one side to keep the bread pliable enough to fold around bites of food.
Kitchen Tips
- Use a large non-stick skillet (12 inches works best) for even cooking
- Test the pan temperature: a drop of water should bounce and sizzle
- Swirl the pan immediately after pouring to spread batter evenly
- Don’t flip; injera cooks on one side only for the right texture
- Stack finished breads under a clean towel to keep them soft and pliable
- Your first injera may need tweaking (thinner batter or longer cooking) to get it right
Variations
- Use all whole wheat flour for earthier flavor and darker color
- Add ¼ teaspoon salt to the batter for more savory taste
- Substitute sparkling water for club soda if needed
Ingredients
Directions
Combine flours and baking powder in a bowl.
Add club soda plus about 4 cups water.
Mix into a smooth, fairly thin batter.
Heat a large, non-stick skillet.
When a drop of water bounces on the pan’s surface, dip enough batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once.
Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.
When the moisture has evaporated and small holes appear on the surface, remove the injera.
It should be cooked only on one side, and not too browned.
If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner.
But, as with French crepes, be careful not to cook them too long, or you’ll have a crisp bread that may be tasty but won’t fold around bits of stew.
Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.
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