Ethiopian-Style Injera Flatbread
A traditional Ethiopian flatbread made with teff flour, often served with stews and salads. Injera is a sourdough flatbread with a slightly sour taste and spongy texture.
Ingredients
- ●2 cups teff flouravailable in most health food stores or online
- ●1 1/2 cups wateruse filtered water
- ●2 teaspoons active dry yeastmake sure yeast is gluten-free
- ●1 teaspoon saltuse unrefined sea salt
- ●1 teaspoon vibrant injera spicesor substitute with a mix of paprika and cumin
Instructions
- 1
In a large bowl, combine teff flour, yeast, and salt.
- 2
Gradually add water, stirring with a wooden spoon until the batter is smooth.
- 3
Cover the bowl with a damp cloth and let the mixture rest in a warm place for 24-48 hours.
- 4
After the batter has fermented, stir in vibrant injera spices.
- 5
Heat a non-stick skillet or injera pan over medium-high heat.
- 6
Pour 1/4 cup of the batter into the skillet and tilt to evenly coat the bottom.
- 7
Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
- 8
Flip the injera and cook for another 30 seconds to 1 minute.
- 9
Repeat with the remaining batter, greasing the skillet with a small amount of oil between each injera.