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Prep 15 mins
Cook 25 mins
- Combine flours and baking powder in a bowl.
- Add club soda plus about 4 cups water.
- Mix into a smooth, fairly thin batter.
- Heat a large, non-stick skillet.
- When 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.
- Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.
- When the moisture has evaporated and small holes appear on the surface, remove the injera.
- It should be cooked only on one side, and not too browned.
- If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner.
- But, 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.
- Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.
This is a great quick solution! I don't think that it equals breads that take more itme but I think if you don't have a sour dough starter this is great!