Quick Teff Injera

Ingredients

• 2 cups Ivory or Brown Teff Flour
• 0.5 cup All-purpose Flour
• 1 tablespoon Baking Powder
• 0.5 teaspoon Salt
• 1.5 cups Warm Water
• 1 cup Club Soda
• 1 tablespoon Lemon Juice
• 1 teaspoon Vegetable Oil(optional)

Instructions

1. 1

   In a large mixing bowl, whisk together the teff flour, all-purpose flour, baking powder, and salt until well combined.

2. 2

   Gradually pour in the warm water and lemon juice, whisking constantly to ensure a smooth, lump-free batter.

3. 3

   Gently stir in the club soda just before cooking; the bubbles will help create the characteristic 'eyes' or holes in the bread.

4. 4

   Heat a non-stick skillet or crepe pan over medium-high heat and lightly brush with a tiny amount of oil if necessary.

5. 5

   Pour about 1/2 cup of batter into the center of the pan and quickly swirl it outward in a circular motion to cover the surface.

6. 6

   Cover the pan with a tight-fitting lid and cook for about 2 minutes until the top is dry and full of small holes.

7. 7

   Do not flip the injera; simply slide it off the pan onto a plate lined with a clean kitchen towel.

8. 8

   Allow the injera to cool completely before stacking to prevent them from sticking together.