Teff Injera Bread with Carrot-Ginger Chutney

Ingredients

• 1.5 teaspoons baking soda 
• 1 tablespoon butter 
• 4  cardamom pods 
• 4 cups carrots cubed peeled () (4 medium)
• 2.5 cups seltzer water 
• 1 cup flour all-purpose
• 4  garlic clove minced
• 6  ginger fresh peeled
• 2 tablespoons honey 
• 2 tablespoons olive oil 
• 0.8 cup yogurt plain
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 0.8 cup shallots finely chopped ( 3 large)
• 2 tablespoons sugar 
• 2  thyme sprigs 
• 2 cups vegetable stock organic (such as Emeril's)
• 2 cups teff flour 

Equipment

• bowl
• frying pan
• paper towels
• knife
• whisk
• measuring cup

Directions

1. To prepare chutney, heat oil in a large nonstick skillet over medium-high heat.
2. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally.
3. 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.
4. To prepare injera, weigh or lightly spoon flours into dry measuring cups; level with a knife.
5. Combine flours, baking soda, and 1 teaspoon salt in a large bowl; stir with a whisk.
6. Combine club soda and yogurt in a small bowl, stirring with a whisk until smooth.
7. Add the yogurt mixture to the flour mixture; stir with a whisk until smooth.
8. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
9. 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.
10. 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.
11. Serve flatbreads with chutney.