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Injera

Injera is the spongy fermented teff flatbread that serves as plate and utensil in Ethiopian dining. Slightly sour, 50cm diameter, used to scoop up wats and stews.

Prep: 5 minsCook: 2-3 days fermentationadvancedServes 6

Ingredients

•2 cups Teff Flour
•2 cups Water
•1/4 cup Starter (optional)

Instructions

1
Mix teff and water. Cover, ferment 2-3 days until sour.
2
Stir batter. Add water if too thick - should be crepe consistency.
3
Heat large skillet. Pour batter in spiral from outside in.
4
Cover, cook 2-3 mins until holes form and surface dry.
5
Remove, don't flip. Stack and serve.

Tips

💡Fermentation is key for flavor.
💡Non-stick or seasoned pan works.
💡Teff needs specialized equipment.

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