Making Injera

The other night I decided to try out my sister’s recipe for making injera – the Ethiopian flatbreab eaten with most traditional meals.  I’ve gotten reasonably good at making the stews, but this was the first time I tried injera.  It’s actually a cheater recipe, designed to simulate the spongy texture and sour taste.  Jrock thought it was pretty good – I think we’ll use it for the Timkat gathering our group Okanagan Families With Children From Africa is hosting on Jan 26!

Ena’s Quick Injera

1 1/2 cups flour
1/2 cup whole wheat flour (I used buckwheat – more traditional)
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups club soda
juice of 1-2 lemons

Mix all dry ingrediants.  Stir in club soda to form a smooth batter.  It should loook like a really thin pancake batter. cook over medium heat, 1/2 cup at a time, spreading the batter thinly in a well-seasoned cast iron pan. Cook until the top bubles burst; flip and cook other side.  Do not brown it. When the injera is all done, brush each piece with lemon juice.