• 0
    min
    Prep Time
  • 0
    min
    Cook Time
  • 0
    min
    Ready in

  • per
    Yield
  • 90
    cal
    Calories
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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

  • 2 cups teff flour
  • 3 cups water
  • 1/2 teaspoon salt

Steps:

  1. 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.
  2. Stir in the salt and adjust the consistency by adding more water if necessary; the batter should be thin.
  3. Heat a non-stick skillet over medium heat. Pour a ladleful of batter in a swirl pattern to form a thin layer.
  4. Cover and cook for about 1 minute or until holes form on the surface of the injera and the edges lift from the pan.
  5. Remove and let cool on a clean cloth. Repeat with the remaining batter.

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