Injera (Ethiopian Sour Flatbread)
Injera is a spongy Ethiopian flatbread and an integral part of life for the locals. The bread is made from teff, the tiniest grain in the world, also considered a super grain due to its high nutritious properties.
This flatbread is served for breakfast, lunch, and dinner. Its flavor is tart and quite similar to sourdough bread.
The dough is left for three days to ferment and is then shaped into a large, pancake-like disk.
RECIPE INGREDIENTS
Teff flour
Active yeast
Baking soda
Water (warm)
Salt
DIRECTIONS ON HOW TO MAKE INJERA (ETHIOPIAN SOUR FLATBREAD)
Using a hand mixer or blender, mix all ingredients except salt for 1 minute in a large bowl. Then add salt and mix for 15 seconds.
Cover with plastic wrap and let stand for 48 hours in refrigerator.
Heat a non stick pan at maximum temperature. Lightly oil.
Pour a thin layer of batter with a small ladle for each injera and cook on one side for 90 seconds to 2 minutes. Remove the injera from the skillet and enjoy warm.
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Ingredients
Teff flour
Active yeast
Baking soda
Water (warm)
Salt
Instructions
- Using a hand mixer or blender, mix all ingredients except salt for 1 minute in a large bowl. Then add salt and mix for 15 seconds.
- Cover with plastic wrap and let stand for 48 hours in refrigerator.
- Heat a non stick pan at maximum temperature. Lightly oil.
- Pour a thin layer of batter with a small ladle for each injera and cook on one side for 90 seconds to 2 minutes. Remove the injera from the skillet and enjoy warm.
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Ingredients
Teff flour
Active yeast
Baking soda
Water (warm)
Salt
Instructions
- Using a hand mixer or blender, mix all ingredients except salt for 1 minute in a large bowl. Then add salt and mix for 15 seconds.
- Cover with plastic wrap and let stand for 48 hours in refrigerator.
- Heat a non stick pan at maximum temperature. Lightly oil.
- Pour a thin layer of batter with a small ladle for each injera and cook on one side for 90 seconds to 2 minutes. Remove the injera from the skillet and enjoy warm.