-
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.
Similar recipes that you might like:
Vegan Patlıcan Soslu Makarna
Indulge in the rich, smoky flavors of our Vegan Patlıcan Soslu Makarna, where tender roasted eggplant meets a hearty tomato sauce over perfectly cooked pasta.
Vegan Bolón de Verde
Indulge in the rich heritage of Ecuador with our Classic Vegan Bolón de Verde, a delightful twist on a traditional favorite that keeps it plant-based without compromising on the authentic flavors. This dish, perfect for any meal, marries the starchy goodness of green plantains with the hearty, savory profile of mushrooms, promising a culinary adventure with every bite.
Vegan Patacones
Crispy, golden, and absolutely irresistible, these Classic Vegan Patacones are a staple in Latin American cuisine, served perfectly as a
Leave a Reply
You must be logged in to post a comment.
African, Cuisines, Dinner, Lunch | No Comments » on Ethiopian Injera