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Ingredientes
Direcciones
- Combine flours and baking pwdr in a bowl. Add in club soda plus about 4 c. water. Mix into a smooth, fairly thin batter. Heat a large, non-stick skillet. When a drop of water bounces on the pan's surface, dip sufficient batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so which the entire bottom is proportionately coated, then set it back on the heat.
- When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooked only on one side, and not too browned. If your first one is a little pasty and undercooked, you may need to cook a little longer or possibly to make the next one thinner.
- But, as with French crepes, be careful not to cook them too long, or possibly you'll have a crisp bread which may be tasty but will not fold around bits of stew. Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 272 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 964mg | 40% |
| Potassium 139mg | 4% |
| Total Carbs 57.27g | 15% |
| Dietary Fiber 3.5g | 12% |
| Sugars 0.2g | 0% |
| Protein 8.24g | 13% |
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