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0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
90
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Bread
- Allergens:Gluten
- Seasons:all
- Cuisines:
- Courses:dinner,lunch,bread & rolls
Recipe Description
A traditional Ethiopian sourdough flatbread made with teff flour, known for its spongy texture and slightly sour flavor. It’s a staple used to scoop up stews and salads.
Ingredients
- 3 cups water
- 1/2 teaspoon salt
Steps:
- Mix the teff flour with water in a large bowl. Cover and let it ferment at room temperature for 1 to 3 days, until it bubbles and has turned sour.
- Stir in the salt and adjust the consistency by adding more water if necessary; the batter should be thin.
- Heat a non-stick skillet over medium heat. Pour a ladleful of batter in a swirl pattern to form a thin layer.
- Cover and cook for about 1 minute or until holes form on the surface of the injera and the edges lift from the pan.
- Remove and let cool on a clean cloth. Repeat with the remaining batter.
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