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Ethiopian flatbread made of teff flour.

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Recipe Summary

cook:
10 mins
additional:
4 days
total:
4 days 20 mins
prep:
10 mins
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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