Quick Teff Injera
A simplified, non-fermented version of the traditional Ethiopian flatbread using club soda for instant aeration.
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Ingredients
- 2 cups Ivory or Brown Teff Flour
- 1/2 cup All-purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 cups Warm Water
- 1 cup Club Soda
- 1 tablespoon Lemon Juice
- 1 teaspoon Vegetable Oil(optional)
Instructions
- 1
In a large mixing bowl, whisk together the teff flour, all-purpose flour, baking powder, and salt until well combined.
- 2
Gradually pour in the warm water and lemon juice, whisking constantly to ensure a smooth, lump-free batter.
- 3
Gently stir in the club soda just before cooking; the bubbles will help create the characteristic 'eyes' or holes in the bread.
- 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
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
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
Do not flip the injera; simply slide it off the pan onto a plate lined with a clean kitchen towel.
- 8
Allow the injera to cool completely before stacking to prevent them from sticking together.
Nutrition per Serving
285
Calories
9g
Protein
58g
Carbs
3g
Fat
7g
Fiber
1g
Sugar
480mg
Sodium
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