Quick Injera

(Ethiopian crepe)

Yield: 6-8 each

Basic Steps: Mix → Chill → Sauté

Mix all dry ingredients together well. Stir in club soda and mix to a smooth batter. Should have the thin consistency of a pancake batter.
Heat a large cast-iron skillet over a medium-low flame. Wipe with a paper towel soaked in a little oil. Pour about 1/2 cup of the batter at a time into the skillet and spread with a spatula to make as large a crepe as possible. Let bake in the skillet till all bubbles on the top burst and begin to dry out, about 2-3 minutes.
Carefully turn the injera and bake on second side another minute or two. Try not to brown.
Remove the injera to a warm platter and repeat with the rest of the batter, wiping the skillet clean with the paper towel each time.
After the batter is used up, brush each injera all over with the lemon juice. Serve immediately, or hold covered in a warm oven.

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.

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