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Ingredients4 d 20 m servings 227
Original recipe yields 8 servings
- Combine all-purpose and teff flours in a bowl. Add salt and mix well. Gradually add water, stirring slowly with a wooden spoon until incorporated.
- Cover bowl with a clean dish towel and leave to ferment at room temperature, 4 to 5 days. Gently agitate the mixture every morning; mixture will appear bubbly and smell sour as it ferments.
- Cook the injera on the 4th or 5th day. Mix batter until smooth. Lightly oil a large pan over medium heat. Add a scoop of batter in a spiral motion, working from the outside to the inside of the pan. Cover and cook until bubbles appear on the surface and steam rises off the top, about 30 seconds.
- Transfer injera to a platter and repeat with remaining batter, adding oil to the pan as needed.
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Per Serving: 227 calories; 1.7 45.5 6.9 0 156 Full nutrition