🫓 Injera (Ethiopian flatbread)

6 flatbreads · prep 20 min · cook 20 min

Ingredients

• 300 g teff flour (or half teff, half wheat)
• 600 ml warm water
• A pinch of salt
• 1 tsp dry yeast (as a starter)

Method

1. Mix the flour and water into a thin batter, add the yeast and cover with a cloth.
2. Let it ferment 2 to 3 days at room temperature. Bubbles and a sour smell should appear: that is where the flavour comes from.
3. Stir, salt it, and loosen with water if it has thickened: it should be like a thin pancake batter.
4. Heat a large non-stick pan dry, with no fat at all.
5. Pour the batter in a spiral from the edge to the centre, cover and cook 2 to 3 min.
6. Injera is never flipped: it is ready when the whole surface is covered in small holes and dry to the touch.

Adapted from Cuisine du monde

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