Ingredients for Injera Ethiopian Flatbread
- 3 cups teff flour
- All Purpose Flour
- Salt
- Baking Soda
- Plain Yogurt
- Club Soda
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How to Make Injera Ethiopian Flatbread
- In a large bowl, combine the teff flour, water, and starter (or yeast mixture). Mix thoroughly until a smooth batter forms. Ensure there are no lumps.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the batter ferment at room temperature for at least 24 hours, or up to 48 hours for a more sour flavor. The batter will increase in volume and become bubbly.
- Once fermented, gently whisk the batter to degas it. Do not overmix.
- Heat a lightly oiled non-stick skillet or flat griddle over medium heat. The pan is ready when a drop of water sizzles immediately.
- Pour 1/4 cup of batter onto the hot skillet, spreading it thinly to form a 6-inch circle. Do not use too much batter or the injera will be too thick.
- Cook for 2-3 minutes per side, or until the surface has small bubbles and the edges begin to lift. You should see some small holes forming in the injera.
- Remove the cooked injera from the skillet and place it on a clean plate, stacking cooked injera on top of each other to keep warm and soft.
- Repeat steps 5-7 until all of the batter is used.
- Serve immediately with your favorite Ethiopian stew. Tear off pieces of injera to scoop up the delicious stew.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
6g
Fat
3g
Carbs
8g
