Podcast
Travel 
Vegan Recipes 
Injera (Ethiopian Flatbread)
A simple and quick vegan version of the traditional Ethiopian spongy flatbread, perfect for scooping up stews and lentils.
Simple Tasty Recipes
Method
- In a large mixing bowl, sift together the self-rising flour, whole wheat flour, and baking powder.
- Gradually add the club soda and water to the dry ingredients, whisking constantly until you have a smooth, thin batter.
- Heat a large, high-quality non-stick skillet over medium-high heat.
- Pour a ladle of batter quickly into the center of the pan and swirl the skillet immediately to coat the entire bottom evenly.
- Cook until the moisture on top evaporates and characteristic small holes appear across the surface; do not flip.
- Once cooked through on the bottom but still soft on top, carefully remove the injera and stack them on a plate, covering with a clean kitchen towel to keep them pliable.
Notes:
Tips for Success:
- The consistency of the batter is key; it should be similar to a thin crepe batter. If it's too thick, the bread will be tough.
- Do not flip the injera; it is cooked on one side only.
- Covering the warm bread immediately is essential to trap steam and keep the edges soft rather than crispy.
Goes Great with
15 mins
