Injera is a traditional Ethiopian flatbread made from teff flour. It has a unique, slightly sour taste and a spongy texture, perfect for scooping up stews and other dishes.
Preparation time
24h
Cooking time
6min
Ingredients
6 Servings
- 200 grams brown teff flour
- 200 grams teff flour
- 10 ml vegetable oil
Directions
Step 1
In a large bowl, mix the brown teff flour and teff flour with water to create a batter. The mixture should have the consistency of pancake batter.
Step 2
Cover the bowl with a clean cloth and let it sit at room temperature for 24 hours to ferment. This will give the injera its characteristic sour taste.
Step 3
After 24 hours, the batter should be bubbly and have a slightly sour smell. Stir the batter well.
Step 4
Heat a non-stick skillet over medium heat and lightly coat it with vegetable oil.
Step 5
Pour a ladleful of batter into the skillet and quickly swirl it to spread the batter evenly across the surface.
Step 6
Cook the injera for 1 to 2 minutes, until holes form on the surface and the edges start to lift from the pan. Do not flip the injera.
Step 7
Remove the injera from the skillet and let it cool on a plate. Repeat with the remaining batter.
Step 8
Serve the injera with your favorite Ethiopian dishes.