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Injera (Ethiopian Flat Bread)

What you need: 

3 cups warm water
2 1/2 cups self-rising flour
3 tablespoons club soda
pinch salt
nonstick cooking spray (I use Pam)

What you do: 

1. In a bowl, place water, flour, club soda, and salt. Use a hand blender combine ingredients thoroughly.
2. Spray a pre-heated electric skillet with non-stick cooking spray.
3. Scoop 1/3 cup batter onto skillet and cook until it starts to make bubbles on top and edges are cooked. Flip it over in pan until it is no longer mushy but has consistency of a crepe.
Very quick recipe! Easy to make. Not exactly the same as traditional Injera but very good and no wait!
Source of recipe: A friend taught me this and I made a few variations.

Preparation Time: 
10 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

eurm I'm not trying to be rude but that is not Injera, injera is made with teff flour (traditionally 100% teff flour) even the americanized version is usually half teff. Plus it requires lots of fermenting (what gives it the spongey and distinct taste)  ??? :-\

This is 100% true, we have Ethiopian neighbors and this is not how Injera is made. Injera requires a day or two of fermenting like a sourdough and it is made with teff flour.

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eurm I'm not trying to be rude but that is not Injera, injera is made with teff flour (traditionally 100% teff flour) even the americanized version is usually half teff. Plus it requires lots of fermenting (what gives it the spongey and distinct taste)  ??? :-\

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do you know if you can use the traditional teff four or will that not work with this recipe  ( my coop has teff flour

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OMG I have to try this! Does it still have the soft, spongy consistency of traditional injera?

Yes It does, but we had to experiment with it.

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OMG I have to try this! Does it still have the soft, spongy consistency of traditional injera?

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