Hands-on Time
19 Mins
Total Time
19 Mins
Yield
Serves 8 (serving size: 1 flatbread)

Injera is made with teff—a tiny, round grain that flourishes in the highlands of Ethiopia and is very nutritious. 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 have 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.

How to Make It

Step 1

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).

Step 2

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 inthe 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.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice

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