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The World's Best Stovetop Flatbreads

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Injera - Ethiopian Flatbread 6/8

© A Spicy Perspective

Injera - Ethiopian Flatbread

If you've ever tried Ethiopian food, then you probably know what injera is. It's actually considered a sourdough bread, but you don't need an oven to make it. Spongy, thin and crepe-like, it's an amazing accompaniment to all kinds of stewed or saucy dishes. In fact, it's commonly used in place of eating utensils in Ethiopia and Eritrea, due to its sturdy texture and absorption qualities. Get the recipe here.


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VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!

INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!