Photo: Becky Luigart-Stayner; Styling: Jan Gautro
14 servings (serving size: 1 flatbread and 2 tablespoons chutney)

A traditional injera batter may ferment for days, but this streamlined version comes together quickly. Yogurt adds sourness, while the club soda creates bubbles for a lighter batter. To use the same amount of whole wheat flour in place of teff flour, add 1/2 cup water to the batter; the characteristic tangy flavor may be subdued.

How to Make It

Step 1

To prepare chutney, heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally. Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. Discard thyme sprigs and ginger. Stir in 1/2 teaspoon salt; cool.

Step 2

To prepare injera, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and 1 teaspoon salt in a large bowl; stir with a whisk. Combine club soda and yogurt in a small bowl, stirring with a whisk until smooth. Add the yogurt mixture to the flour mixture; stir with a whisk until smooth.

Step 3

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Pour about 1/3 cup batter per flatbread onto pan in a spiral, starting at the center; cook 20 seconds. Cover the pan; cook an additional 40 seconds or just until set. Transfer to a plate, and cover with a cloth to keep warm. Repeat procedure with remaining cooking spray and batter, wiping the pan dry with a paper towel between flatbreads. Serve flatbreads with chutney.

Aquavit, New York, New York

Ratings & Reviews

spinotter's Review

January 21, 2013

SisterOfAngela's Review

June 21, 2011

JCharlotte80's Review

July 26, 2010
I only made the chutney and served it with fresh whole wheat pita bread, also from Cooking Light. I served it as a starter for a dinner party to rave reviews.

sjsimmy's Review

January 16, 2009
5 stars for the injera. I served it with the berbere stew and it was great. I was worried it would be difficult and time consuming, but really it wasn't. I did not care for the carrot chutney and would not make it again. Will definitely make the injera again.

Annelisa's Review

January 02, 2009
This was pretty good for my first attempt at Ethiopian cuisine. I used whole wheat flour in place of teff and added 1/2 c. water. However, the batter was way too thick at first -it made pancakes, and injera is supposed to be more like crepes. I added an additional 3/4 c. water after the first few turned out bad. Also, make sure to wave the pan around a little to get the batter to spread. The chutney was good, but not very carrot-y. I also served these with a Ethiopian sweet potato-lentil dish from I would probably make these again.