Injera - Ethiopian Flatbread

Injera - Ethiopian Flatbread

The basis for an Ethiopian meal, Injera is a spongy sour flatbread made with a fermented millet or teff batter, both ancient African grains.
This recipe is quick variety of Injera using levening agents to form the bubbly texture and apple cider vinegar to replicate the tartness from the fermentation
process.

serves 6

1 1/2 cups millet flour (bajra atta)
1/2 cup brown rice flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups water
2 tablespoons apple cider vinegar
   canola oil

Mix millet and rice flour with Baking soda and salt in a large mixing bowl.

Slowly stir in 2 cup of water. Cover and let rest for 30 minutes to allow moisture to hydrate the flour.      

Add lemon juice to the remaining 1/2 cup water and whisk it into the batter.

Rub a non stick skillet with oil, making sure not to use too much.

Cook on a medium heat until the entire thing is cooked. It should be covered by many bubbles, change color, with the edges starting to pull away from the sides.

Pour enough batter to lightly cover the skillet, tilting the pan until it is entirely covered with a thin layer of batter should be thicker than a crêpe, but not as thick as a traditional pancake.

Cook on a medium heat until the entire thing is cooked. It should be covered by many bubbles, change color, with the edges starting to pull away from the sides.

Invert the skillet over a plate and carefully slip a spatula under the edges, remove the injera.

Repeat until all batter is used up, keep warm in foil with oven set to 200°F until needed.

You can serve your food directly onto this injera roll and up it with the food inside it, no utensils needed;or you tear off pieces of the flatbread and use it to scoop up you food.

Per Serving : 160 Calories; 2g Fat (9.1% calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 652mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat; 0 Other Carbohydrates.