Injera
A sourdough flatbread used as a base for Ethiopian meals, made from teff flour.
Instructions
- In a large mixing bowl, combine the teff flour and 2 cups (480ml) of water. Stir until smooth.
- Cover the bowl with a clean cloth and let it sit at room temperature for 1 to 3 days to allow the batter to ferment. The batter should develop a slightly sour aroma and bubbles should form on the surface.
- After fermentation, gently stir the batter and add the remaining 1 cup (240ml) of water, salt, and baking powder. Mix until well combined.
- Preheat a non-stick skillet or injera pan over medium heat. Lightly grease the pan with vegetable oil using a paper towel.
- Pour about 1/2 cup (120ml) of the batter onto the hot pan, swirling the pan to spread the batter evenly across the surface.
- Cook for 1 to 2 minutes until holes form on the surface and the edges begin to lift from the pan. The injera should not be flipped.
- Carefully remove the injera from the pan and place it on a clean towel or a plate. Cover with another towel to keep it warm and soft.
- Repeat the process with the remaining batter, ensuring to lightly grease the pan between each injera.
- Serve the injera warm as a base for Ethiopian stews and dishes.
Nutritional Information & Health Goals
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Under Construction
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