Recipe

Injera (Ethiopian Flatbread)

Name: Injera (Ethiopian Flatbread)
Yield: 12 flatbreads; 6 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups buckwheat flour (see notes); 2 1/2 tsp baking powder; 1 1/2 tsp salt; 2 eggs, beaten; About 3 cups club soda

Shared by erin

Yield: 12 flatbreads; 6 servings

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups buckwheat flour (see notes)
2 1/2 tsp baking powder
1 1/2 tsp salt
2 eggs, beaten
About 3 cups club soda

Instructions

1
In a large bowl, whisk together the flours, baking powder, and salt. Add eggs and club soda and whisk until batter is smooth. It should have the consistency of pancake batter; add more club soda if needed.
2
Spray a 10-inch nonstick frying pan lightly with cooking oil spray and set over medium heat. When hot, pour 1/3 cup batter into the pan, tilting to coat most of the bottom. Cook until flatbread appears bubbly and dry on top, 2 to 3 minutes; do not turn.
3
Slide bread onto a serving platter. Cover with a kitchen towel and keep warm in a 200-degree oven while you cook remaining breads.
4
Place one injera flat on each of six dinner plates and top with stew (see "Beef Stew in Spicy Berbere Sauce). Serve with remaining injera to scoop up the food.