Injera - Ethiopian Flatbread

Ingredients

Teff flour

2 cups

Water

3 cups, lukewarm

Salt

1 teaspoon

Vegetable oil

as needed for cooking

Instructions

1. In a large bowl, mix teff flour and lukewarm water together. Stir well to ensure there are no lumps in the batter.
2. Cover the bowl with a clean cloth and let it ferment at room temperature for about 24 to 48 hours. The longer it ferments, the sourer it gets. You will notice the batter becoming bubbly and developing a sour aroma – this is a sign that the fermentation process is working.
3. After the fermentation process, stir in the salt to the batter.
4. Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with vegetable oil.
5. Pour a ladleful of batter onto the heated skillet. Immediately swirl it around to evenly distribute the batter in a thin, circular shape. Aim for an 8-10 inch diameter circle.
6. Cover the skillet with a lid and let the injera cook for about 2-3 minutes. The injera is ready when the edges start to lift, and the surface becomes dry and dotted with tiny holes.
7. Gently remove the injera from the skillet using a spatula and let it cool on a clean cloth or plate. The injera should be spongy and flexible, not crispy.
8. Repeat the process with the remaining batter, adding more oil to the skillet as needed. Remember to stir the batter each time before ladling it out, as the mixture tends to settle.
9. Serve your homemade injera with traditional Ethiopian stews such as Doro Wat (spicy chicken stew) or Atakilt Wat (cabbage, carrots & potatoes). Enjoy your culinary journey to Ethiopia!