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Ingredients
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Injera Ingredients
Method
Injera Preparation Instructions
Mix the Batter
In a large mixing bowl, combine teff flour, all-purpose flour, and salt. Gradually add water while whisking until you have a smooth batter. The consistency should be similar to pancake batter.
Ferment the Batter
Cover the bowl with a clean cloth and let it sit at room temperature for 1-3 days until it becomes bubbly and has a slightly sour smell. The longer it ferments, the more tangy the injera will be.
Cook the Injera
Heat a non-stick skillet or a large flat pan over medium heat. Pour a ladle full of batter into the center and quickly swirl to spread it evenly across the pan. Cover the pan with a lid and cook for about 2-3 minutes until bubbles form and the surface is set. Do not flip the injera; it should steam and cook through on one side only.
Repeat and Serve
Remove the injera from the pan and place it on a plate. Repeat with the remaining batter, stacking the cooked injera on top of each other as you go. Serve warm with your favorite Ethiopian dishes.
