Superfast Injera
The traditional version of this spongy Ethiopian flatbread takes a few days to make; teff flour is mixed with water and allowed to ferment, creating a wonderful tangy flavor à la sourdough. Since I don’t have that kind of time to dedicate, I give you a speedy version made with buttermilk and vinegar for tang. These were such a hit with my family that they’ve gone into the regular dinner rotation. We like to make a meal out of them by serving with chutney, pickled vegetables, lentils, and/or smashed potatoes.
What you will need
4 3/4 ounces (about 1 cup) teff flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup club soda
1/2 cup nonfat buttermilk
2 tablespoons white vinegar
1 tablespoon butter, melted
2 teaspoons canola oil
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