Ethiopian Injera Bread (veg, Gf) Recipe
thin spongy fat bread made of teff flour
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Ingredients
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Injera Ingredients
Method
Instructions
- 1
Prepare the Batter
In a large mixing bowl, combine the teff flour and water. Mix well until there are no lumps. The batter should be somewhat thick but pourable.
- 2
Ferment the Batter
Cover the bowl with a clean cloth and let it sit at room temperature for 24 to 48 hours. The batter should develop a slightly sour smell and bubbles will form on the surface.
- 3
Add Salt and Baking Soda
Once fermented, stir in the salt and baking soda into the batter until well incorporated.
- 4
Cook the Injera
Preheat a non-stick skillet or a large flat pan over medium heat. Pour a ladle full of batter into the center of the skillet and quickly swirl it to spread evenly into a thin circle. Cook for about 2-3 minutes until small holes form on the surface and the edges lift easily.
- 5
Finish Cooking
Cover the skillet with a lid and let it cook for an additional 1-2 minutes until fully set. Remove the injera and repeat with the remaining batter, stacking the cooked injera on a plate.
- 6
Serve
Serve the injera warm with your favorite stews or vegetables. Enjoy!
