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Eritrean Flat Bread
  • 1‐1/2c whole wheat flour, preferably a fine grind like chapap flour
  • 1‐1/2c all purpose flour
  • 1‐1/2t baking soda
  • 3‐1/2 ‐ 3‐3/4c seltzer or club soda
  • ½ t salt
  • ⅔c yogurt
  • 1‐2T lemon juice
  1. Prepare a large flat preferably non‐stick skillet or round griddle by very lightly coating it with oil and heating over medium‐low heat.
  2. You will need a cover to fit this pan.
  3. Combine dry ingredients in a large bowl.
  4. Whisk to distribute.
  5. Mix seltzer/club soda, yogurt and lemon juice in a large measuring cup or another bowl.
  6. Add to dry ingredients, stirring with a whisk to combine.
  7. The batter should be thicker than crepe batter but thinner than pancake batter.
  8. Turn heat under skillet up to medium as soon as you are ready to cook.
  9. Using a ladle or measuring cup, pour about ⅓ cup of batter into pan in a circle or spiral staring in the middle of the pan.
  10. Quickly tilt the griddle to spread the batter and fill any holes – it should be fairly thin, but thick enough not to tear too easily.
  11. They are supposed to be round like giant thin pancakes, but don’t worry about making them perfect. This first one will fall apart anyway.
  12. Cook 20 to 30 seconds uncovered, then cover and cook another 40 – 50 seconds un?l fairly dry and spongy.
  13. Remove to platter by trying to just lig and edge and slide it out.
  14. Eat or throw out if it is a total wreck. Fear not, this next one and the ones following it will be better.
  15. Re‐oil the pan with your oily paper towel and repeat the process – batter in circle, tilt pan to fill holes and spread batter, and cook. Slide onto platter.
  16. Soon you will have a nice stack of them.


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