Ingredients for Ethiopian Flat Bread Injera
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How to Make Ethiopian Flat Bread Injera
- **Make the Starter (Injera Batter):** In a large bowl, combine 1/2 cup teff flour and 1/2 cup lukewarm water. Mix well, cover with a clean kitchen towel, and let it ferment at room temperature for 2-3 days, or until bubbly and slightly sour (this becomes your starter).
- In a large bowl, whisk together the all-purpose flour, teff flour (or substitute), sugar, and salt.
- Gradually add the lukewarm water to the dry ingredients, mixing with a whisk or your hands until a smooth batter forms.
- Stir in the starter, and 2 tablespoons of vegetable oil.
- Cover the bowl with a clean kitchen towel and let the batter ferment in a warm place for 12-18 hours, or until doubled in size and bubbly.
- Before cooking, lightly grease a nonstick pan or a flat griddle with oil. Heat over medium heat.
- Using a 1/4 cup measure (adjust for desired size), pour batter onto the hot surface. It will spread slightly. Don't overcrowd the pan.
- Cook for 2-3 minutes per side, or until small bubbles start to form on the surface and the edges look slightly crispy. The Injera will have slightly spongy texture.
- Remove the Injera from the pan and stack them on top of each other. This will keep them warm and soft.
- Continue to cook the remaining batter, greasing the pan as needed. Serve immediately or store in an airtight container for a few hours.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
0g
Carbs
6g
