Quick Injera
- Level: Easy
- Yield: 12 injera
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 73
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 169
- Total: 45 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 25 min
Ingredients
1 1/2 cups all-purpose flour
1/2 cup rye flour
2 teaspoons baking powder
1/2 teaspoon fine salt
2 3/4 cups club soda
3 tablespoons white vinegar
Nonstick spray, for greasing
Directions
- 1. Put the all-purpose flour, rye flour, baking powder and salt in a food processor and pulse until blended. Pour the club soda into a measuring cup and add the vinegar. Pour the liquid into the processor as it is running and mix until the batter is very smooth. Let sit for 10 minutes.
- 2. Heat a 10-inch nonstick skillet over medium heat. Spray the skillet with a thin coating of nonstick spray. Make the injera the way you make a crepe: Remove the skillet from the heat and tilt the edge farther from you down toward the floor. Pour 1/3 cup of the batter in a pool slightly off-center further from you, and then quickly swirl the pan so that the batter covers the entire surface. Place the pan back on the heat, cover with a lid and cook until the edges start pulling from the pan and the top is shiny and slightly dry, 90 seconds to 2 minutes. Peel the injera from the pan and transfer to a plate, top-side up. Serve cool.