Extra Injera Recipe
Experience the unique, spongy texture of our Extra Injera, a traditional Ethiopian flatbread made from teff flour, perfect for scooping up your favorite stews and dishes.
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Ingredients
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Dough Ingredients
Method
Preparation Instructions
- 1
Mix the Flours
In a large mixing bowl, combine the teff flour and all-purpose flour.
- 2
Add Water
Gradually add warm water to the flour mixture, stirring continuously until a smooth batter forms.
- 3
Ferment the Batter
Cover the bowl with a cloth and let the batter sit at room temperature for 24-48 hours to ferment.
- 4
Prepare for Cooking
After fermentation, stir the batter, then add baking soda and salt, mixing well.
- 5
Cook the Injera
Heat a non-stick skillet or a large flat pan over medium heat. Pour a ladleful of batter into the skillet, swirling it to cover the surface evenly. Cook until bubbles form on the surface and the edges lift slightly, about 2-3 minutes. Remove and let cool on a plate.
- 6
Repeat
Repeat the cooking process with the remaining batter, stacking the injera on plates as you go.
