Injera

Spongy fermented teff flatbread with a sour tang.

Ingredients

• 3 cups Teff flour
• 4 cups Water
• 1 tsp Salt

Method

1. Mix the batter — Whisk the teff flour with water into a thin smooth batter.
2. Ferment — Cover loosely and leave at room temperature for 3 days, until it smells sour and bubbles form.
3. Check consistency — Pour off any dark liquid on top and thin with water to the consistency of cream.
4. Cook — Pour in a spiral onto a hot dry pan, starting from the outside.
5. Cover — Cover and cook 2 minutes without flipping — injera is cooked one side only, until the surface fills with tiny holes.
6. Injera is ready — Lift onto a cloth and cool flat before stacking.

More Eritrea recipes

• Zigni
• Shiro