Follow these steps for perfect results
teff flour
not stone ground
all-purpose flour
not self-rising
salt
baking soda
plain yogurt
not-sweet
club soda
Prepare the batter by whisking together teff flour, all-purpose flour, salt, and baking soda in a large bowl.
In a separate bowl, whisk yogurt into club soda.
Combine the wet and dry ingredients, stirring to form a smooth, thin batter. Strain to remove lumps.
Heat a large, lightly oiled skillet over medium-high heat.
Pour approximately 1/2 cup of batter into the skillet, starting in the center and spiraling outwards to form a thin circle.
Cook for 20 seconds, until many small pinholes appear.
Cover the skillet and cook for an additional 30 seconds.
Remove the injera to a warm platter and cover with a cloth to keep warm. Repeat with remaining batter.
Serve the injera with stews or other Ethiopian dishes, using it to scoop up the food.
Expert advice for the best results
Let the batter sit for at least 30 minutes for better fermentation.
Adjust the heat as needed to prevent burning.
Everything you need to know before you start
10 minutes
Batter can be made ahead and stored in the refrigerator.
Serve flat on a large plate, topped with stew.
Serve with Ethiopian stews like Doro Wat or Misir Wat.
Compliments the sourness of the bread
Discover the story behind this recipe
Staple food in Ethiopian and Eritrean cuisine.
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