Injera (Teff Bread)
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A simple and easy-to-make recipe for Injera, the traditional Ethiopian teff bread, without the need for abzite.
00:10:00 total
Serves 4
easy
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Ingredients
- teff flour - watch the video to see (watch the video to see)
- water - watch the video to see (as needed for consistency)
- salt - watch the video to see (to taste)
Instructions
- Mix Ingredients: In a large bowl, mix teff flour with water and salt. Adjust the water until the batter has a thin, crepe-like consistency.
- Let the Batter Rest: Cover the bowl with a cloth and let it sit at room temperature for 1 to 3 days, or until it begins to ferment and bubbles form on the surface.
- Cook the Injera: Heat a non-stick pan over medium heat. Pour a ladleful of the batter onto the pan and quickly swirl it to cover the surface. Cook until holes form on the surface of the injera and the edges lift from the pan. Flip over and cook for a few more seconds, then remove from the pan.
- Serve: Serve the injera with your choice of Ethiopian dishes.
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