Injera (Ethiopian Flat Bread)
2-1/2 cup self-raising flour (in Ethiopia, a local grain called teff is used) Pour warm water in a blender. Add flour. Cover and blend for 10 seconds. Turn blender on high and blend for 30 seconds until smooth. Pour batter into mixing bowl. Add club soda. Mix with spoon until mixture has consistency of heavy cream. Heat skillet over medium heat. Brush 1/2 tsp. oil over pan. Pour 1/2 cup of batter over one half of pan. Immediately tilt pan to spread batter evenly over pan. As batter cooks, bubbles will appear on the pancake. After 1 minute, remove the injera with a spatula. Place on a board to cool. Repeat until batter is used up. Fold injera in quarter. Stack on plate and serve. |