ethiopian
hard
traditional
vegan
gluten_free
Ethiopian Injera Bread
Traditional spongy Ethiopian flatbread made from teff flour, perfect for scooping up stews and vegetables.
Prep Time
10 min
Cook Time
15 min
Servings
8
Difficulty
hard
Ingredients
Chef's Tips
Patience is key with injera. The fermentation process cannot be rushed for authentic flavor and texture.
Instructions
1
Mix teff flour with water and let ferment for 3 days at room temperature.
2
Strain the mixture and let the liquid settle. Pour off clear liquid on top.
3
Cook the remaining batter over low heat, stirring constantly until thickened.
4
Let cool and mix with remaining fermented batter.
5
Heat a non-stick pan and pour batter to form thin crepe-like pancakes.
6
Cook until surface is bubbly and edges lift, then remove from heat.