Quick injera without yeast

Ingredients for 2 servings:

• 4 tbsp wheat flour
• 2 tbsp rye flour
• 2 tbsp corn flour
• 2 tsp, leveled baking powder
• 2 tsp white wine vinegar
• 200 ml mineral water
• Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

for 4 pan-sized injera flatbreads

Heat a non-stick pan on high for 5 minutes. If necessary, preheat the oven to high*. Meanwhile, whisk together the flours (always use heaped tablespoons), baking powder, and white wine vinegar with half of the mineral water. Carefully stir in the other half of the water to retain the carbonation. The batter should have the consistency of pancake batter. Before each injera, add a good pinch of salt to the pan. Balance the batter on top like a pancake and immediately cover with a lid. After about 30-40 seconds (when the batter has firmed up to the center of the flatbread), carefully lift the flatbread out with two spatulas and let it cool. If necessary, briefly wipe the pan with a wet paper towel (careful, it’s hot!). *If the flatbreads are too sticky, you can “dry” them straight from the pan in a well-preheated oven for several minutes, side by side. This recipe doesn’t taste as good as real injera, but if you run out of flatbreads or simply don’t have time for a lengthy preparation process, this recipe is a good substitute.