An "injera" recipe which uses buckwheat and club soda instead of teff. Adapted from Sunset Magazine (March 2006).

Works well with Lemony Lentils at a 3:1 ratio of lentils:injera.

1417 cal/recipe

Ingredients

• 1.5 c all-purpose flour
• 1.5 c buckwheat flour
• 2.5 tsp baking powder
• 1.5 tsp salt
• 2 eggs, beaten
• 3 c club soda

Directions

• In a large bow, whisk together dry ingredients (flours, baking powder and salt)
• Add eggs and club soda and whisk until smooth. Adjust club soda until batter has consistency of pancake dough
• Cook 0.5 c in frying pan, on flatiron, or crepe pan over medium heat coated with liberal amounts of oil spray until flatbread appears bubbly and dry on top, 2-3 minutes. Do not turn
• Slide bread onto serving platter, cover with kitchen towel, and keep warm while remaining breads are cooked.

Note

If buckwheat flour is unavailable, all-purpose flour, 0.5 c club soda, and 0.5 tsp baking powder can substitute.