Ingredients:
- 2 cups of teff flour
- 3 cups of water
- 1/2 teaspoon of salt
Instructions:
1 In a large mixing bowl, mix together the teff flour, water, and salt until the batter is smooth and well combined.
2 Cover the bowl with plastic wrap and let it sit at room temperature for 24-48 hours, until the batter has fermented and has a slightly sour smell.
3 When ready to cook, heat a non-stick skillet or a griddle over medium-high heat.
4 Pour about 1/4 cup of the batter onto the skillet and quickly spread it out into a thin, round shape using the back of a spoon or a spatula.
5 Cook the injera for 1-2 minutes on one side, until the edges start to curl up and the surface is bubbly.
6 Use a spatula to gently remove the injera from the skillet and transfer it to a plate or a basket lined with a clean towel.
7 Repeat with the remaining batter, adding more oil or cooking spray to the skillet as needed.
8 Serve the injera warm with a variety of vegan-friendly stews and sauces, like lentil, chickpea, or spinach.
This traditional Ethiopian flatbread is a staple of Ethiopian cuisine and is usually served with a variety of vegan-friendly stews and sauces. Injera is made with teff flour, which is naturally gluten-free and has a slightly nutty and sour taste. Fermenting the batter for 24-48 hours is important to achieve the characteristic spongy and tangy texture of the bread. Injera can be enjoyed on its own or used to scoop up the stews and sauces, making for a delicious and nutritious meal.
