Injera Recipe
Traditional Ethiopian flatbread used to scoop up stews.
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Ingredients
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Injera Ingredients
Method
Injera Preparation
Mix the Batter
In a large mixing bowl, combine teff flour, water, salt, and baking powder. Whisk until you have a smooth batter. The mixture should be slightly thicker than pancake batter.
Ferment the Batter
Cover the bowl with a clean cloth and let it sit at room temperature for 24 to 48 hours. This will allow it to ferment and develop a slightly sour flavor.
Cook the Injera
Heat a non-stick skillet or a large flat pan over medium-high heat. Pour in about 1/2 cup of the batter and quickly swirl the pan to spread it evenly. Cover with a lid and cook for about 2-3 minutes or until bubbles form on the surface and the edges lift from the pan.
Finish Cooking
Remove the injera from the pan and place it on a plate. Repeat the process with the remaining batter, stacking the cooked injera on top of each other to keep them warm. Injera should be soft and pliable.
