Ethiopian Flatbread

Ethiopian Flatbread

PREP AND COOK TIME 40 minutes
MAKES 12 flatbreads; 6 servings
NOTES: If you can’t find buckwheat flour, substitute all-purpose flour; add an extra 1/2-cup of club soda and another 1/2 tsp. of baking powder.

1 1/2 cups all-purpose flour
1 1/2 cups buckwheat flour (see notes)
2 1/2 tsp. baking powder
1 1/2 tsp. salt
2 eggs, beaten
About 3 cups club soda

1. In a large bowl, whisk together the flours, baking powder, and salt. Add eggs and club soda and whisk until batter is smooth. It should have the consistency of pancake batter; add more club soda if needed.

2. Spray a 10-in. nonstick frying pan lightly with cooking oil spray and set over medium heat. When hot, pour 1/3 cup batter into the pan, tilting to coat most of the bottom. Cook until flatbread appears bubbly and dry on top, 2 to 3 minutes; do not turn.

3. Slide bread onto a serving platter. Cover with a kitchen towel and keep warm in a 200° oven while you cook remaining breads.

4. Place one flatbread on each of six dinner plates and top with stew. Serve with remaining flatbread to scoop up the food.

PER SERVING 247 cal., 14% (35 cal.) from fat; 9 g protein; 4 g fat (0.8 g sat.); 46 g carbo (4.6 g fiber); 831 mg sodium; 71 mg chol.