One of my last home cooking challenges is to master Ethiopian food. It has been nearly 10 years since I lived in the Phoenix area where I could get it, and I miss it terribly. So, this is the first of a number of recipes in that vein. Like most, it will not even attempt to be authentic, just to capture what I liked most about what I used to eat. This is a simple flatbread made with teff flour, which gives it a distinctive flavor and texture. It is traditionally fermented for 5 days or more, but this variation shortens the process to a few minutes.

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup teff flour
  • 1/2 tablespoon baking soda
  • 1 cup club soda
  • 1/4 cup white vinegar

Directions

  1. In large, non-reactive bowl, whisk together flours and baking soda. Add 1 cup of club soda and whisk until smooth.
  2. Add vinegar and whisk until combined. The batter will be thin, similar to a crepe batter.
  3. Heat large, non-stick skillet or griddle over medium heat. Lightly grease with oil or cooking spray.
  4. Working from outside in, pour about 1/2 cup batter in spiral pattern to create large, thin circle. Cook until bubbles in center burst and edges begin to dry, then cover skillet and steam for another minute. Remove cover and use large spatula to transfer to plate. Do not flip.