How to Make Injera
Injera at Ethiopian restaurants is made as large pizza-sized circular crepes. At home, you can make it in any good nonstick skillet you have available.
1.Make the batter: Mix both types of flour, salt, and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk.
2.Prep the Skillet: Heat a large skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel to create a thin coating.
3.Scoop and Swirl: Using a scoop, pour batter into the skillet creating a 6-inch circle. Carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across.
4.Cook and Flip: Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate. Repeat with the remaining batter.
5.Roll and Serve: Once finished cooking the Injera. Cut the circles in half with a pizza cutter, roll into tubes, and stack. Keep warm until ready to serve.
