This Ethiopian staple bread comes together quickly to give out a bubbly different taste!
- 2 tablespoons olive oil
- 4 cups (1/2-inch) cubed peeled carrot (4 medium)
- 3/4 cup finely chopped shallots (about 3 large)
- 4 garlic cloves, minced
- 2 (3 x 1/2–inch) julienne-cut strips peeled fresh ginger
- 2 tablespoons sugar
- 2 tablespoons honey
- 1 tablespoon butter
- 4 cardamom pods, bruised
- 2 thyme sprigs
- 2 cups organic vegetable broth (such as Emeril's)
- 1/2 teaspoon salt
- 9 ounces teff whole-grain flour (about 2 cups)
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 cups club soda
- 3/4 cup plain yogurt
- Cooking spray
- 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.
- 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.
- 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.