Quick Injera
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 cup
Rye Flour2 tsps
Baking Powder1 tsp
Salt (fine)2.75 cups
Club Soda3 tbsps
White VinegarDirections:
1
Put the all-purpose flour, rye flour, baking powder and salt in a food processor and pulse until blended
2
Pour the club soda into a measuring cup and add the vinegar
3
Pour the liquid into the processor as it is running and mix until the batter is very smooth
4
Let sit for 10 minutes
5
Heat a 10-inch nonstick skillet over medium heat
6
Spray the skillet with a thin coating of nonstick spray
7
Make the injera the way you make a crepe: Remove the skillet from the heat and tilt the edge farther from you down toward the floor
8
Pour 1/3 cup of the batter in a pool slightly off-center further from you, and then quickly swirl the pan so that the batter covers the entire surface
9
Place the pan back on the heat, cover with a lid and cook until the edges start pulling from the pan and the top is shiny and slightly dry, 90 seconds to 2 minutes
10
Peel the injera from the pan and transfer to a plate, top-side up
11
Serve cool