Ethiopian Injera is a traditional and gluten-free flatbread made from 100% teff flour. It has a slightly tangy flavor and a spongy texture, perfect for scooping up stews and sauces.
Ingredients: 2 cups teff flour. 3 cups water. 1/2 teaspoon salt.
Instructions: To make it smooth, mix teff flour and water together in a large bowl with a whisk. Put a clean cloth over the bowl and leave it at room temperature for 24 to 48 hours. Add the salt after the fermentation is done. With the pan or skillet on medium heat, melt the butter. Add half a cup of batter to the pan and quickly swirl it around to make it spread out. Put the lid on top and cook for two to three minutes, or until the edges begin to curl and the top is dry. Take it off the heat and do it again with the rest of the batter. Place the injera on a plate and stack them while you cook.
Prep Time: 10 minutes
Cook Time: 20 minutes
K Stevens