-
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
- 2 cups teff flour
- 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:
PICKED
Roasted Red Pepper Hummus Wrap
Delight in the colorful taste of Mediterranean cuisine with our nutrient-rich wrap, featuring roasted red peppers, hummus, a medley of vegetables, all wrapped in a tortilla.
PICKED
Vegan Msemmen
Discover the rich, buttery layers of Vegan Msemmen, where traditional Moroccan flatbread meets modern dietary preferences without sacrificing the authentic, flaky texture or taste.
PICKED
Vegan Caprese Salad
A fresh and colorful salad featuring juicy tomatoes, creamy vegan mozzarella, and fragrant basil, finished with a drizzle of balsamic glaze
African, Cuisines, Dinner, Lunch | No Comments » on Ethiopian Injera