Side

Injera

Name: Injera
Total time: 3 days
Yield: 8 servings
Cuisine: Ethiopia
Ingredients: 3 cups teff flour; 4 cups water; Pinch salt

Spongy sourdough flatbread of teff flour — the plate, utensil and staple of Ethiopian and Eritrean tables.

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3 days 8 servings Medium

Ingredients

Step 1 of 425%

Whisk teff and water; cover and ferment 2-3 days until bubbly and tangy.

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1
Whisk teff and water; cover and ferment 2-3 days until bubbly and tangy.
2
Stir in salt; thin with water to a pourable batter.
3
Pour spirals onto a hot non-stick pan; cover and cook until eyes form and edges lift.
4
Lift onto cloth; do not flip. Stack and cool.