Injera

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Servings: 6 Difficulty: Advanced
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Spongy, tangy Ethiopian flatbread with characteristic air pockets
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This quick millet injera offers a delicious twist on the traditional Ethiopian flatbread. Using ground millet, club soda, and an egg, this batter ferments briefly to develop a light, spongy texture with characteristic air holes. The result is a tender, slightly tangy bread that serves as both utensil and plate. It is wonderful fresh from the skillet, pairing beautifully with stews, curries, or vegetables. Simple to make with pantry staples, this recipe delivers authentic flavor and texture without the days-long fermentation process of traditional teff injera.

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Injera

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 123.0

Description

This quick millet injera offers a delicious twist on the traditional Ethiopian flatbread. Using ground millet, club soda, and an egg, this batter ferments briefly to develop a light, spongy texture with characteristic air holes. The result is a tender, slightly tangy bread that serves as both utensil and plate. It is wonderful fresh from the skillet, pairing beautifully with stews, curries, or vegetables. Simple to make with pantry staples, this recipe delivers authentic flavor and texture without the days-long fermentation process of traditional teff injera.

Ingredients

Directions

  1. Process uncooked millet in a blender in small batches until it resembles fine flour.
  2. Transfer ground millet to a bowl and set aside.
  3. In the blender container, combine club soda, egg, baking powder, and baking soda.
  4. Process using an on-off motion until ingredients are just combined.
  5. Add ground millet and process at high speed until a smooth batter forms, about 1 minute.
  6. Pour batter into a 4-cup measure, cover, and let stand at room temperature until fermented and foamy, about 1 1/2 hours.
  7. Spray a 10-inch nonstick skillet with nonstick cooking spray and heat over high heat.
  8. Stir batter gently to redistribute solids.
  9. Pour 1/6 of the batter (about scant 1/3 cup) into the hot skillet and quickly swirl to cover the entire bottom.
  10. Cover skillet with a tight-fitting lid and cook until bread is spongy and moist with air holes, about 1 minute. Do not allow the bottom to brown.
  11. Transfer bread to a plate and let cool slightly.
  12. Repeat procedure with remaining batter to make 5 more breads.
  13. To serve, fold each bread into quarters.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 123.0kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 24.0g8%
Dietary Fiber 1.3g6%
Sugars 0.0g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Note: While this recipe is tagged vegan, it contains an egg. For a vegan version, substitute the egg with a flax egg or additional club soda.

Storage: Wrap cooled injera in plastic wrap or store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a damp paper towel.

Tip: Ensure the skillet is hot before pouring the batter to help the injera set quickly and develop the proper texture.

Keywords: injera, ethiopian, flatbread, millet, spongy, fermented, vegan, gluten-free, african, quick-bread, pan-fried, carb
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