Injera
A sour, porous flatbread of teff on a three-day ferment, serving as both bread and plate.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Mix the teff flour with water to the consistency of pouring cream, without lumps.
Cover it with a cloth and leave it at room temperature for three days, without stirring.
Pour off the liquid that has separated on top; it is bitter and must not be left in.
Take a cup of the batter, cook it in boiling water to a thick paste and stir it back in.
Let the batter stand another two hours and let it down with water to a very thin cream.
Heat a wide pan, oil it lightly and pour the batter in a spiral from the rim to the centre.
Cover for two minutes, until eyes appear all over the surface, and lift it off without turning.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Artem.G · CC BY-SA 4.0