Quick Injera

This recipe approximates the true injera, which is made from a fermented sourdough batter. Most recipes don't call for the lemon juice, but I find it necessary to supply the essential sour flavor that real injera adds to a meal.

6 to 8 crepes

• All-purpose flour -- 1 1/2 cups
• Whole wheat flour -- 1/2 cup
• Baking powder -- 1 tablespoon
• Salt -- 1/2 teaspoon
• Club soda -- 2 to 2 1/2 cups
• Lemons, juice only -- 2 each

Method

1. Preheat a large cast-iron skillet over a medium flame. Mix the flour, whole wheat flour, baking powder and salt together in a large bowl. Stir in the club soda and mix to a smooth batter. It should have the thin consistency of a pancake batter.
2. Wipe the skillet with a little oil using a paper towel. Ladle about 1/2 cup of the batter into the skillet and spread it with a spatula to make a large crepe. Let bake in the skillet until all the bubbles on top burst and begin to dry out, about 2-3 minutes.
3. Carefully turn the injera over and cook on second side another minute or two. Try not to brown it too much.
4. Remove the injera to a warm platter and repeat with the rest of the batter, wiping the skillet clean with an oiled paper towel each time.
5. After the batter is used up, brush each injera with the lemon juice. Serve immediately or hold covered in a warm oven.

Variations

• You can substitute buckwheat flour for the whole wheat flour if you like. Or you can just use all white flour. If you can find teff flour at a health food store, by all means use it.