-
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
Vegan Risotto
A creamy, comforting classic Vegan Risotto made with Arborio rice and a mixture of flavorful mushrooms and peas
PICKED
Spicy Vegan Ajiaco
Kick up the heat with this spicy twist on the traditional Colombian Ajiaco
PICKED
Vegan Chana Masala
This Vegan Chana Masala is a delectable Indian dish that offers a symphony of flavors
African, Cuisines, Dinner, Lunch | No Comments » on Ethiopian Injera