Shortcut Injera (Ethiopian Sour Flatbread) Recipe

There is no question that most people love bread. Even though bread can sometimes get a bad rap, we still love this essential food, but it can be healthy, and should be eaten guilt-free. In Ethiopia, their bread of choice is injera, and wellness coach Miriam Hahn created this shortcut recipe, so you can enjoy this delicious flatbread at home. "I first had injera at an Ethiopian restaurant on the East Coast, and loved the idea of using the bread as a utensil, and tearing portions of it to pick up other tasty foods in the meal," Hahn shares. "It is soft and porous, making it ideal for holding onto saucy dishes like beans, lentils, and stews." We love it served with this easy spiced lentil recipe. You can enjoy injera flat, or you can roll it up and dip it into a savory sauce. "Because it is soft and flexible, you have lots of options when eating injera," Hahn remarks

For this recipe, you will need teff flour, all-purpose flour, instant yeast, salt, baking soda, warm water, and apple cider vinegar. You may be wondering what teff flour is — it's not your run-of-the-mill flour that you see at most grocery stores, but it's a great gluten-free option. Teff is actually the world's smallest grain, and has a nutty, earthy flavor that makes this bread delicious (via Healthline). Instant yeast is another crucial ingredient here, as it speeds up the fermentation process, making this a recipe you can make in a short amount of time.

First, whisk together the teff flour, all-purpose flour, instant yeast, salt, and baking soda in a bowl. Once combined, add the warm water and vinegar. Hahn says that "Warm water is key here because if it is too hot, you will kill the yeast, and your batter will not work properly." Stir well, cover the bowl, and place it in a warm spot for 1 hour. "I like to put it in my oven, which even when it is turned off, is probably the warmest spot in your kitchen."

This step can be a little tricky, and the key is to use a good 9-inch non-stick pan. Spray the pan with cooking spray, and heat over medium. Scoop out ¼ cup of the batter, and pour it into the pan. Give the pan a quick swirl to cover the cooking surface evenly. Cover the pan, and cook for 3 minutes. Try to resist the urge to lift the cover, and peek at the batter before it is done cooking. After 3 minutes, the edges should be golden, and starting to lift up. The injera's surface will be porous, and have a spongy texture. Remove it gently from the pan, place it on a plate, and cover lightly with a clean dishtowel, as you finish cooking the rest of the batter. Hahn likes to separate each piece of injera with parchment paper.

Now, you should have a nice pile of injera ready to enjoy. Your injera will last for up to 4 days in a sealed container in the fridge. You can reheat it in the microwave, or by placing the injera in a bamboo steamer on the stove. Once you get the hang of it, you might be whipping up a batch every time you need a starchy flatbread to soak up your favorite savory meal.