Excerpted from Gluten-Free Girl Every Day, copyright 2013 by Shauna James Ahern with Danny Ahern. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Available wherever books are sold.
Read more: Shauna James Ahern's Ethiopian Chicken Stew
- Yield:makes 6 injera breads
- Active time: 30 minutes
- Total time:1 1/2 hours to overnight
- 140 grams teff flour
- 70 grams Whole-Grain Gluten-Free Flour Mix
- 1 teaspoon baking powder
- 1/2 teaspoon psyllium husks
- 1/2 teaspoon kosher salt
- 1/4 cup whole milk yogurt
- 1 1/2 cups club soda
- clarified butter or vegetable oil, for cooking
Whisk together the teff flour, whole-grain flour, baking powder, psyllium husks, and salt. Put the flour mixture in a blender. Add the yogurt and club soda. Blend until the batter is smooth and thin, like a crepe batter. (If the batter is too thick, add more water.) Strain through a fine-mesh sieve into a large bowl.
Let the batter sit in the refrigerator for at least 1 hour. It's best if you let it sit overnight, giving the flavors a chance to deepen and mingle.
Pull the batter out of the refrigerator. If it has thickened up too much, add a splash of club soda and stir.
Set a large skillet over medium-high heat. When the skillet is hot, add a couple of tablespoons of clarified butter. Swirl the butter around the pan, then pour about 1/3 cup of the batter into the center of the skillet, spiraling outward. Stop when there is aout 1 inch of skillet left bare. Cook the injera for about 30 seconds. Cover the skillet and cook for another 20 seconds. Lift up the cover. If the edges are crisp and the top of the injera is dotted with bubbles, use a rubber spatula to lift the edges. Grab the injera with your fingers and put it onto a plate. Cover it with a towel. Repeat with the remaining injera batter.