Ethiopian Injera Bread
A traditional Ethiopian flatbread made from teff flour, perfect for sopping up stews and salads.
Ingredients
- ●2 cups teff flour
- ●1 1/2 cups water
- ●1/4 cup nutty injera starter
- ●1/4 cup chewy injera starter
- ●1 teaspoon salt
Instructions
- 1
In a large mixing bowl, combine teff flour and salt.
- 2
Gradually add water while mixing the batter with a wooden spoon until it becomes smooth and thick.
- 3
Add nutty and chewy injera starters and mix well.
- 4
Cover the bowl with a cloth and let the mixture rest in a warm, draft-free place for 24-48 hours.
- 5
After the resting time, preheat a non-stick skillet or injera pan over medium heat.
- 6
Pour a small amount of the batter onto the skillet and tilt it to evenly coat the surface.
- 7
Cook the injera for 1-2 minutes, until the edges start to curl and the surface is dry.
- 8
Flip the injera and cook for another minute.
- 9
Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
- 10
Serve the injera hot with your favorite stews and salads.