My Private Note
Units: US | Metric
- 1Combine flours and baking powder in a bowl.
- 2Add club soda plus about 4 cups water.
- 3Mix into a smooth, fairly thin batter.
- 4Heat a large, non-stick skillet.
- 5When a drop of water bounces on the pan's surface, dip enough batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once.
- 6Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.
- 7When the moisture has evaporated and small holes appear on the surface, remove the injera.
- 8It should be cooked only on one side, and not too browned.
- 9If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner.
- 10But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew.
- 11Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.
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Nutritional Facts for INJERA (Flat bread)
Serving Size: 1 (183 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 363.1
- Calories from Fat 10
- Total Fat 1.1 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 1136.4 mg
- Total Carbohydrate 76.5 g
- Dietary Fiber 4.6 g
- Sugars 0.2 g
- Protein 10.9 g