Injera
An Ethiopian bread made with wheat flour, white flour and club soda, simmered on the stove. It comes to the table with meat or vegetable stew.
7 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 2 min · 7 min total
- easy
- 1
Combine flour and baking soda in a large bowl. Add club soda, stir well to form a thin batter.
- 2
Heat a large well-seasoned or non-stick griddle until hot. Brush lightly with oil or ghee.
- 3
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
