Gluten Free Ethiopian Injera Recipe
Savor the unique flavor and texture of our gluten-free Ethiopian injera, a traditional sourdough flatbread made from teff flour, perfect for scooping up your favorite stews and salads.
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Ingredients
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Injera Ingredients
Method
Injera Preparation
Mix the Batter
In a large bowl, combine the teff flour and warm water. Stir until there are no lumps. The mixture should be smooth. Cover the bowl with a clean cloth and let it sit at room temperature for 24-48 hours to ferment.
Check Fermentation
After the fermentation period, the batter should have bubbles on the surface and a slightly sour smell. If it looks good, stir in the baking soda, salt, and apple cider vinegar.
Cook the Injera
Heat a non-stick skillet or a large frying pan over medium heat. Pour about 1/2 cup of the batter onto the skillet, swirling it around to create a thin layer. Cover and cook for about 2-3 minutes until bubbles form and the edges lift away. Do not flip the injera.
Cool and Store
Remove the injera from the skillet and let it cool on a cooling rack. Repeat with the remaining batter, stacking the cooked injera. Serve at room temperature or store in an airtight container.
