Soft Injera Flatbread
This simplified version of the classic Ethiopian sourdough flatbread uses easy ingredients to create a soft spongy bread kids love to use as an edible scoop. It is a fun and interactive kid friendly recipe that makes mealtime exciting and hands-on.
A soft spongy Ethiopian flatbread that kids love tearing and dipping into stews.
Nutrition per serving
Ingredients
main
leavening
seasoning
souring
Instructions
Mix the Batter
Whisk teff flour baking powder salt apple cider vinegar and water together in a large bowl until completely smooth. The batter should be thin and pourable like crepe batter.
Rest the Batter
Let the batter rest for 10 minutes at room temperature. This allows the teff flour to hydrate fully and gives the injera a better spongy texture kids will enjoy.
Cook the Injera
Heat a non-stick skillet over medium heat. Pour a ladleful of batter and swirl to spread thin. Cover and cook for 2 to 3 minutes until bubbles form all over and edges lift.
Cool and Serve
Slide the injera onto a clean cloth and allow to cool. Stack loosely and serve with doro wat or any stew for a completely kid friendly Ethiopian meal experience.
Substitutions
Common mistakes
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