Teff Injera - Ethiopian Flatbread Recipes

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings : 4-6

Diet: Gluten Free

Ingredients:

• 1 ½ cup of gluten free brown teff flour
• 1 ¾ cup water
• ½ tsp salt
• 1 egg
• Sunflower oil (frying)

Method:

1. Combine the teff and water in a glass bowl or measuring cup, ensuring thorough mixing. Leave the mixture in a warm spot to ferment for 6-24 hours. A bubbly starter should develop relatively quickly during this time. Stir the mixture occasionally during fermentation.
2. When you're prepared to cook the injera, incorporate one egg into the fermented mixture and season with salt according to your taste.
3. Preheat a non-stick skillet over medium heat and lightly brush it with oil.
4. Pour a small amount of batter into the center of the skillet, then gently rotate the skillet to spread the batter into a thin pancake-like shape, similar to a crepe but slightly thicker.
5. Allow the injera to cook slowly on one side until it sets. In traditional preparation, injera is cooked only on one side, resulting in a moist and soft texture on the other side. However, if desired, smaller pancakes can be made and flipped to cook both sides.
6. Serve the injera immediately, or if preferred, allow them to cool before stacking to prevent sticking.