Author Notes: 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. —Ann Pittman
ounces (about 1 cup) teff flour
teaspoon baking soda
cup club soda
cup nonfat buttermilk
tablespoons white vinegar
tablespoon butter, melted
teaspoons canola oil
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a medium bowl, stirring with a whisk. Combine club soda, buttermilk, vinegar, and butter; add to flour mixture, stirring with a whisk until smooth (batter will be thin).
- Heat a nonstick skillet over medium heat. Add about 1/4 teaspoon oil to pan; wipe with a paper towel to create a thin film.
- Pour about 1/4 cup batter onto pan in a spiral, starting in the center, to form a thin layer; cook 45 seconds.
- Cover pan, and cook 30 seconds or until set and injera can be easily removed. Repeat procedure with remaining oil and batter to form 8 flatbreads.
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