Superfast Injera

Diets

Vegetarian
Gluten free

Ingredients

Baking & Spices
- 3/4 tsp Baking soda
- 1/4 tsp Salt
- 4 3/4 oz Teff flour

Oils & Vinegars
- 2 tsp Canola oil
- 2 tbsp White vinegar

Drinks
- 1 cup Club soda

Dairy
- 1 tbsp Butter
- 1/2 cup Buttermilk, nonfat

Found on food52.com

Description

The traditional version of this spongy Ethiopian flatbread takes a few days to make; teff flour is mixed with water and allowed to ferment, creating a wonderful tangy flavor à la sourdough. Since I don’t have that kind of time to dedicate, I give you a speedy version made with buttermilk and vinegar for tang. These were such a hit with my family that they’ve gone into the regular dinner rotation. We like to make a meal out of them by serving with chutney, pickled vegetables, lentils, and/or smashed potatoes.

Ingredients

4 3/4 ounces (about 1 cup) teff flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup club soda
1/2 cup nonfat buttermilk
2 tablespoons white vinegar
1 tablespoon butter, melted
2 teaspoons canola oil

Directions

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a medium bowl, stirring with a whisk. Combine club soda, buttermilk, vinegar, and butter; add to flour mixture, stirring with a whisk until smooth (batter will be thin).
Heat a nonstick skillet over medium heat. Add about 1/4 teaspoon oil to pan; wipe with a paper towel to create a thin film.
Pour about 1/4 cup batter onto pan in a spiral, starting in the center, to form a thin layer; cook 45 seconds.
Cover pan, and cook 30 seconds or until set and injera can be easily removed. Repeat procedure with remaining oil and batter to form 8 flatbreads.