Injera
1 Picture
Ingredients
- 1/4 cup Teff Flour
- 3/4 cup All-Purpose Flour
- 1 cup Water
- A Pinch Salt
- Peanut or vegetable oil
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Put teff flour in bottom of a mixing bowl, and sift in all-purpose flour.
Step 2
Slowly add water, stirring to avoid lumps.
Step 3
Put batter aside for a day or more (up to three days) to allow it to ferment. In this time, your injera batter will start to bubble and acquire a slight tang. If your injera batter does not ferment on its own, add a tspn of yeast.
Step 4
Stir in salt.
Step 5
Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface. Make sure the surface of the pan is smooth, otherwise, your injera may fall apart when you remove it.
Step 6
Coat pan with a thin layer of batter. Injera should be thicker than crêpe, but not as thick as a pancake. It will rise slightly when it heats.
Step 7
Cook until holes appear on surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.
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