Skip to content
Teff Injera - Ethiopian Flatbread Recipes
- by K V
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:
- 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.
- When you're prepared to cook the injera, incorporate one egg into the fermented mixture and season with salt according to your taste.
- Preheat a non-stick skillet over medium heat and lightly brush it with oil.
- 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.
- 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.
- Serve the injera immediately, or if preferred, allow them to cool before stacking to prevent sticking.
