As with most Ethiopian recipes in this junk drawer, this comes from my spouse, who probably got it from Search Engine Recipes. However, I can tell you that this is not authentic. An authentic recipe would likely be 100% teff flour, and involves letting it ferment for a day or so to achieve the bubbles. So, this is a lazy way to cheat and get something that tastes good.
Teff flour is an Ethiopian thing, ground from teff grains! While that sounds like it would be difficult to obtain, you may be able to find it at a good general grocery store, from Bob’s Red Mill.
Note: while teff is gluten-free, this recipe as written uses wheat flour and thus contains gluten. Please feel free to experiment with 100% teff or teff + another gluten-free flour.
Injera – Ethiopian Flat Bread
This is not the “right” way, but it produces something that tastes close enough in a short period of time.
- 1.5 cup all-purpose flour
- 0.5 cup teff or whole wheat flour.
- 1 Tbl baking powder
- 0.5 tsp salt
- 2-2.5 cup club soda (16 – 20 oz)
- A bit of lemon juice
- Mix all the ingredients until you get a thin batter, like crepe batter. A wire whisk is likely the best tool here.
- Cook like a very large crepe, but only cook on one side. They should be about 2mm thick