Traditional injera is a sourdough process that involves allowing teff flour to ferment over a period of days. This shortcut version is ready in a few minutes and comes very close to duplicating the original. Better yet, it is yeast-free.
½ cup teff flour
2 cups sorgum or spelt flour
1 teaspoon salt
2 ½ teaspoons baking powder
3 cups warm water
1/3 cup club soda
Preheat griddle to medium hot, or if using an electric griddle, to 400 degrees.
In a blender, combine flours, salt, and baking powder. Blend for a few moments until will mixed. Pour in warm water and blend on low for 20 seconds and then for one minute on high. Mixture will be the consistency of heavy cream but bubbly. Gently stir in club soda.
Ladle the batter onto the hot nonsick griddle in a circular motion, and tip griddle to spread. The injera should be thicker than a crepe, but thinner than a pancake, and will be very bubbly. Cook until the edges of the pancake start to curl up. Do not flip! Use a spatula to lift the pancake onto a clean towel and allow to cool until it is cool enough to handle. Roll the injera up and place under a towel to keep warm while to cook the others.
To serve Ethopian food, place an injera pancake on each plate and then ladle several stews on top. Serve additional pancakes on the side for scooping up and eating the food.
is there a way to make injera without club soda and baking powder? I just want to use teff and water . .. what do u think
Yes, the traditional way is to make it with teff and water and let it sit out for a few days (it took me three days) until it ferments and becomes bubbly. My recipe is the instant-gratification version. I tried the traditional version and it tasted awful. I think the teff I had might have been slightly rancid. So I went back to the instant one!