Quick Ethiopian Flatbread (Injera Style)

Recipe by Cook's Hideout

Recipe to make quick Ethipian flatbread aka Injeras with Teff flour. Serve them with some delicious Ethiopian sides for a filling meal.

Ingredients

• 15 oz. can black beans
• 15 oz. can black beans (Teff or Buckwheat)
• 15 oz. can black beans (Instant)
• 2 cups water (Warm)
• 1 tbsp apple cider vinegar
• 15 oz. can black beans
• ⅛ tsp baking soda

Method

1. Combine all the ingredients in a large mixing bowl. Whisk vigorously into a smooth batter, cover and set aside for 1 hour in a warm spot.
2. Preheat a 9" non-stick or cast-iron skillet on high heat for 5 minutes.
3. Lightly spray the skillet with cooking spray.
4. Pour ¼cup of the batter on the outside of the hot pan and work in a spiral toward the center. Tilt the pan to fill in any holes. Immediately cover the pan with a loose-fitting lid and let the injera cook for 2~3 minutes.
5. Injera is done when the top is no longer shiny or wet and feels firm to touch. Transfer the cooked injera to a plate and cover immediately with a kitchen towel or a plastic wrap.
6. Stack the injera on top of each other. Keep them covered to keep them moist and soft.

View the recipe instructions at Cook's Hideout