Squishy Flatbread
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Description
It's injera-adjacent. There's no teff because the price of teff is insane.
Ingredients
- 2c warm water
- 2T apple cider vinegar (originally calls for 1, but it's lacking a bit, so 2)
- 1tsp yeast
- 1/2 tsp salt
- 1 1/2c all-purpose flour
- 1/4 tsp baking soda (but I live in the stratosphere, so ehhh, maybe 1/2tsp? maybe 1tsp?)
Cooking Instructions
- Put everything before the flour in a blender and spin it a bit.
- Add the flour 1/4c at a time and keep blending until you get it all in.
- Add the baking soda last -- this is what makes the bubbles, so don't spin it too long after that.
- Put the blender pitcher somewhere warm, but not hot, for an hour.
- The original recipe calls for making this in a 9" non-stick frying pan, to which I'm like ???, so I did it in the oven instead on a well-cured and well-greased 12" pizza pan.Preheat the oven and the pan to 220C/425F.
- Take the pan out, grease it thinly but completely, and follow by pouring the batter onto it in a spiral from the outside to the inside. Tilt the pan a little so it evens out and fills in any gaps. Put it back in and bake for about 2 minutes.
- You will not get this off the pan easily. The edges stick and the oil holds it in place. Loosen the edge on one side with a spatula and flip it in half, before loosening the other side and sliding it off onto a plate or something. Unfold it and roll it up to keep it soft.
- Repeat until you run out of batter. Should make about 4.
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