By Marcus Samuelsson |

Prep Details

Servings: 10


Injera Recipe
2 cups teff flour or whole-wheat flour (don't use stone-ground flour)
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup plain yogurt
3 cups club soda
2 tablespoons clarified butter (recipe below)

Clarified Butter Recipe
1/2 pound butter


To make Injera:

Whisk together the teff, flour, baking soda, and salt in a large bowl. Whisk the yogurt into the club soda, then stir into the flour mixture to make a smooth, thin batter. Strain through a sieve or strainer to remove any lumps.

Grease a large skillet with clarified butter (recipe below), and heat over medium-high heat. Pour 1/2 cup of batter into the pan in a spiral, starting at the center, and cook for 20 seconds. Put a lid on the pan and cook for an additional 30 seconds. Transfer to a plate and cover with a cloth to keep warm while you cook the remaining injera.

To make Clarified Butter:

Heat the butter in a saucepan over medium-low heat, without stirring, until the milk fats separate and fall to the bottom of the pan. Carefully skim the foam from the top, then pour the golden liquid butter into a container, leaving the milk solids in the pan. Tightly covered, clarified butter will keep for up to a month in the refrigerator.