Ethiopian flatbread made of teff flour.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
4 days
total:
4 days
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

227 calories; protein 6.9g; carbohydrates 45.5g; fat 1.7g; sodium 155.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/28/2021
AsIs- I think the recipe ingredient adjuster was way off. I lost my old recipe for injera and saw right away there was not enough water. I am glad I have prior experience making as I would have hated the way it might have turned out. That being said, the recipe is much simpler than my old one. Its flavors are strong yeasty tart and nutty which got the more cheesy flavor ( and post cooking texture) each day. A great accompaniment to any bold sauce-based savory meal. Read More
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