This soft, spongy flatbread is used instead of utensils to scoop up stew or vegetables. It is traditionally made with teff flour, a type of grain grown in Ethiopia. You can substitute buckwheat or wheat flour for teff, which can be harder to find. Injera batter is usually prepared like a sourdough – a small portion from each batch is saved and allowed to ferment to be used in the new batter the next time it is made. This recipe uses baking soda and club soda to produce the same bubbly effect.
2 cups whole wheat flour (a finely milled type like whole wheat pastry flour works well)
1 cup unbleached white flour
1/2 teaspoon baking soda
2-3 cups club soda
Combine flour and baking soda in a large bowl.
Add club soda, stir well to form a thin batter.
Heat a large non-stick griddle or fry pan to hot. Brush lightly with oil.
Using a large cup or ladle, begin on the outside of the griddle and pour in a circle around the edges until the center is filled. Quickly tilt the griddle back and forth to fill in any holes and to spread thinly and evenly (similar to making crepes).
Cook for 1-2 minutes until surface is spongy and filled with tiny air bubbles. Do not flip the bread, just slide off griddle or out of pan onto a large plate.
Arrange the cooked injera around the outside edges of a large plate or platter so that the centers overlap. Serve immediately with a meat or vegetable stew (place the stew in the middle of the platter) or use in a salad.
Leftover injera can be torn into pieces, brushed with oil, seasoned and baked in the oven to make injera chips.